Cumin-Scented Stir-Fried Beef With Celery
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Cornstarch (divided)2 tbsp
Rice Wine (chinese)2 tsp
Vegetable Oil (divided)1 tsp
Ginger (minced peeled)1 tsp
Garlic (minced)1 tsp
Cumin SeedDirections:
1
Halve steak lengthwise if large
2
Slice across the grain about 1/8 inch thick
3
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt
4
Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch
5
Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat
6
Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute
7
Transfer to a bowl
8
Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds
9
Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds
10
Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds
11
Remove from heat and stir in celery leaves
12
Halve steak lengthwise if large
13
Slice across the grain about 1/8 inch thick
14
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt
15
Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch
16
Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat
17
Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute
18
Transfer to a bowl
19
Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds
20
Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds
21
Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds
22
Remove from heat and stir in celery leaves