6 oz steak such as blade or flank (trim any fat and gristle)
2 1/2 tsp reduced-sodium soy sauce, divided
1/2 tsp cornstarch, divided
2 tbsp Chinese rice wine or medium-dry Sherry
2 tsp vegetable oil, divided
1/2 tsp minced peeled ginger
1/2 tsp minced garlic
1/8 tsp cumin seeds
1/8 tsp hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick,leaves chopped and reserved sperately
Equipment: a well seasoned 12-14 inch flat-bottom wok or 12-inch heavy skillet
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 tsp soy sauce, 1/4 tsp cornstarch and a pinch of salt.
Stir together rice wine, remaining 2 tsp soy sauce and remaining 1/4 tsp cornstarch.
heat wok over high heat until smoking, then poor 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 ass beff and juices and stir-fry 15 seconds. Stir in rice-wine mixture, then pour in wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
Makes: 1 serving
From Gourmet, Nov 2008 via epicurious