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Categories:
soy sauce cornstarch cornstarch Chinese rice wine vegetable oil ginger garlic cumin seeds pepper celery
Viewed: 26 - Published at: 2 years agoIngredients
- 6 oz steak
- 2A 1/2 tsp soy sauce
- A 1/2 tsp cornstarch
- 2 tbsp cornstarch
- 2 tbsp Chinese rice wine or medium-dry Sherry
- 2 tsp vegetable oil
- A 1/2 tsp mined peeled ginger
- A 1/2 tsp minced garlic
- 1/8 tsp cumin seeds
- 1/8 tsp hot red-pepper flakes
- 2 celery ribs, sliced diagonally A 1/4 inch thick
Method
- Halve steak lengthwise if large, slice across the grain about 1/8 inch thick.
- Toss beef with A 1/2 tsp soy sauce, A 1/4 tsp cornstarch, and a pinch of salt.
- Stir together rice wine, remaining 2 tsp soy sauce and remaining A 1/4 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.
