Cumin makes this easy stir-fry exceptionally fragrant, while the last-minute addition of celery leaves creates a counterpoint of aromatic freshness.
steamed white rice
Recipe information
Total Time
15 min
Yield
Makes 1 serving
Ingredients
Preparation
Step 1
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Step 2
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
Step 3
Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
Step 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.
Step 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.
