Cumin-Scented Stir-Fried Beef with Celery
A quick and flavorful Chinese-inspired stir-fry combining tender slices of beef with crisp celery in a savory sauce accented with cumin, ginger, and garlic. The dish features a perfect balance of textures and aromatic spices.
Ingredients
- •6 ounce steak such as blade or flank (trim any fat and gristle)
- •2½ teaspoon reduced-sodium soy sauce
- •½ teaspoon cornstarch
- •2 tablespoon Chinese rice wine or medium-dry Sherry
- •2 teaspoon vegetable oil
- •½ teaspoon minced peeled ginger
- •½ teaspoon minced garlic
- •⅛ teaspoon cumin seeds
- •⅛ teaspoon hot red-pepper flakes
- •2 ribs celery
- •Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet
Cooking Instructions
- 1.
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
5 min
- 2.
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
2 min
- 3.
Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
2 min
- 4.
Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
3 min
- 5.
Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
3 min