Cumin-Scented Stir-Fried Beef with Celery

Ingredients

• Soy sauce

  Made from soy (tamari)

  1 ¼ tsp or 8g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  ½ steak or 82g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Cornstarch

  ¼ tsp or 0.7g

• Cumin

  Spices, cumin seed

  ¹⁄₁₆ tsp, whole or 0.1g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Garlic

  Raw

  ¼ tsp or 0.7g

Directions

1. Cut tops from celery and reserve leaves. Cut celery stalks diagonally into 1/4-inch pieces.
2. Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
3. Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
4. Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
5. 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.
6. 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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