Cumin-Scented Stir-Fried Beef With Celery

• 6 ounce steak such as blade or flank (trim any fat and gristle)
• 2 1/2 teaspoon reduced-sodium soy sauce, divided
• 1/2 teaspoon cornstarch, divided
• 2 tablespoon Chinese rice wine or medium-dry Sherry
• 2 teaspoon vegetable oil, divided
• 1/2 teaspoon minced peeled ginger
• 1/2 teaspoon minced garlic
• 1/8 teaspoon cumin seeds
• 1/8 teaspoon 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

1. Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
2. Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
3. Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
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.
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.

soy sauce, cornstarch, chinese rice wine, vegetable oil, peeled ginger, garlic, cumin seeds, hot redpepper, celery

Taken from www.epicurious.com/recipes/food/views/cumin-scented-stir-fried-beef-with-celery-350561 (may not work)