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 tablespoons Chinese rice wine or medium-dry Sherry

• 2 teaspoons vegetable oil, divided

• 1/2 teaspoons minced peeled ginger

• 1/2 teaspoons minced garlic

• 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

How to make 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 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.