https://barefeetinthekitchen.com/thai-steak-and-green-bean-stir-fry/

This sounds delicious.  I have some leftover steak so I might try this today, although they use a couple of things I would never use (oyster sauce??) and cumin - - I hate cumin.  I don't like anything from that family of spices, in fact.  Never cared for cilantro or coriander.

I did a quick search and actually I like a lot of the spices from this family that I didn't know where related. Other notable spices and herbs from this family include:

• =16pxCoriander: The seed of the cilantro plant. It shares a mild citrusy, earthy undertone, making it a natural complement to cumin.

• =16pxCaraway: Visually almost identical to cumin, but with a slightly sweeter, anise-like flavor.

• =16pxFennel: Features a distinct, sweet licorice flavor. Both the seeds and the bulb are widely used.

• =16pxDill: Both the seeds and the feathery leaves come from the Apiaceae family, offering a grassy, tangy profile.

• =16pxCelery Seed: Delivers a concentrated, salty, and slightly bitter flavor, often used in pickling or dry rubs.

• =16pxAnise: Known for its highly sweet, licorice flavor commonly found in baking and liqueurs.

• =16pxAjwain: Tiny, oval seeds that smell and taste strongly of thyme and oregano with a sharp, pungent bite.

• =16pxParsley & Chervil: While primarily grown as leafy herbs, their roots and seeds are heavily utilized in European and Middle Eastern broths. [1, 2, 3, 4, 5]

You can learn more about how these flavor profiles overlap by exploring =16pxThe Spice House or reading up on parsley family profiles at =16pxHealthline.