Cumin-Scented Stir-Fried Beef with Celery

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.

Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.

Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.

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.

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.

steamed white rice

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›