Cumin-Scented Stir-Fried Beef with Celery

Ingredients

• Soy sauce

  Made from soy (tamari)

  2 ½ tsp or 15g

• Beef tenderloin

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

  1 steak or 164g

• Vegetable oil

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

  2 tsp or 9g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Cornstarch

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ⅛ tsp, whole or 0.3g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Ginger root

  Raw

  ½ tsp or 1g

• Sake

  Alcoholic beverage, made from rice

  2 tbsp or 30g

• Garlic

  Raw

  ½ tsp or 1g

Directions

1. Cut the tops from the celery and reserve the leaves. Slice the celery stalks diagonally into 1/4-inch pieces.
2. If the steak is large, halve it lengthwise. Slice across the grain into 1/8-inch thick pieces.
3. Toss the beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
4. Combine the rice wine, remaining 2 teaspoons of soy sauce, and remaining 1/4 teaspoon of cornstarch.
5. Heat a wok over high heat until smoking. Add 1 teaspoon of oil down the side and swirl to coat. Add the beef in a single layer and cook, turning occasionally, until browned, under 1 minute. Transfer to a bowl.
6. Add the remaining teaspoon of oil to the wok, then add ginger, garlic, cumin, and red-pepper flakes. Stir-fry for 15 seconds.
7. Add the celery and stir-fry for 1 minute. Return the beef and its juices to the wok and stir-fry for another 15 seconds.
8. Stir the rice-wine mixture, pour it into the wok, and stir-fry until the sauce is bubbling, about 30 seconds. Remove from heat and stir in the reserved celery leaves.

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