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Cumin-scented Stir-fried Beef with Celery
Ingredients
- 6 oz steak
- 2½ tsp soy sauce
- ½ tsp cornstarch
- 2 tbsp cornstarch
- 2 tbsp Chinese rice wine or medium-dry Sherry
- 2 tsp vegetable oil
- ½ tsp mined peeled ginger
- ½ tsp minced garlic
- 1/8 tsp cumin seeds
- 1/8 tsp hot red-pepper flakes
- 2 celery ribs, sliced diagonally ¼ inch thick
Directions
- Halve steak lengthwise if large, slice across the grain about 1/8 inch thick.
- Toss beef with ½ tsp soy sauce, ¼ tsp cornstarch, and a pinch of salt.
- Stir together rice wine, remaining 2 tsp soy sauce and remaining ¼ tsp cornstarch
- Heat wok over high heat until smoking then pour 1 tsp 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 tsp 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 mixtures, then pour into woke and stir-fry until sauce is bubbling, about 30 seconds. Removed from heat and stir in celery leaves.
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Jessica: we have just spent some time in Gansu and Ningxia and Shaanxi; I don't think you have enough cumin or chilli in this (we lived in Asia for nine years) but maybe you are tailoring it to western tastes?) I used this, using shredded lamb fillets rather than beef, adding three finely chopped very hot birds eye chillies, 2 tsp of freshly ground cumin after roasting the whole cumin until it smells 'toasted', 2 1- cm thick slices of fresh ginger finely chopped with four large cloves of garlic a tsp whole coriander toasted and finely ground and a couple of pieces of star anise. When cooked, fold into steamed wheat pancakes (like naan) or warmed pita bread with a bit of plain yoghurt and some fresh coriander if you have it.
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