Cumin-Scented Stir-Fried Beef with Celery

Ingredients for Cumin-Scented Stir-Fried Beef with Celery

• 170g steak such as blade or flank (trim any fat and gristle)

• 2 1/2 teaspoons reduced-sodium soy sauce, divided

• 1/2 teaspoons cornflour, divided

• 2 cucharadas de vino de arroz chino o Jerez semiseco

• 2 teaspoons vegetable oil, divided

• 1/2 teaspoons minced peeled ginger

• 1/2 cucharaditas de ajo picado

• 1/8 teaspoons cumin seeds

• 1/8 teaspoons hot red-pepper flakes

• 2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately

• Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

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

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

Stir together rice wine, remaining 2 teaspoons soy sauce, and remaining 1/4 teaspoons cornflour.

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.

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