Cumin-Scented Stir-Fried Beef with Celery

A quick and flavorful Chinese-inspired stir-fry combining tender slices of beef with crisp celery in a savory sauce accented with cumin, ginger, and garlic. The dish features a perfect balance of textures and aromatic spices.

2 servings

15 min

Published October 4, 2025

Ingredients

•6 ounce steak such as blade or flank (trim any fat and gristle)
•2½ teaspoon reduced-sodium soy sauce
•½ teaspoon cornstarch
•2 tablespoon Chinese rice wine or medium-dry Sherry
•2 teaspoon vegetable oil
•½ teaspoon minced peeled ginger
•½ teaspoon minced garlic
•⅛ teaspoon cumin seeds
•⅛ teaspoon hot red-pepper flakes
•2 ribs celery
•Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

Cooking Instructions

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

Ingredients

•6 ounce steak such as blade or flank (trim any fat and gristle)

•2½ teaspoon reduced-sodium soy sauce

•½ teaspoon cornstarch

•2 tablespoon Chinese rice wine or medium-dry Sherry

•2 teaspoon vegetable oil

•½ teaspoon minced peeled ginger

•½ teaspoon minced garlic

•⅛ teaspoon cumin seeds

•⅛ teaspoon hot red-pepper flakes

•2 ribs celery

•Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

Cooking Instructions

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.

5 min

Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.

2 min

Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.

2 min

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.

3 min

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.

3 min