Cumin-scented Stir-fried Beef with Celery Recipe

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2 votes | 2690 views
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Servings: 1


Cost per recipe $3.06 view details


  1. Halve steak lengthwise if large, slice across the grain about 1/8 inch thick.
  2. Toss beef with ½ tsp soy sauce, ¼ tsp cornstarch, and a pinch of salt.
  3. Stir together rice wine, remaining 2 tsp soy sauce and remaining ¼ tsp cornstarch
  4. 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.
  5. 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.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 311g
Calories 488  
Calories from Fat 203 42%
Total Fat 22.69g 28%
Saturated Fat 6.01g 24%
Trans Fat 0.23g  
Cholesterol 68mg 23%
Sodium 909mg 38%
Potassium 825mg 24%
Total Carbs 20.91g 6%
Dietary Fiber 1.5g 5%
Sugars 1.55g 1%
Protein 39.16g 63%
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  • Sue Ebury
    Jessica: we have just spent some time in Gansu and Ningxia and Shaanxi; I don't think you have enough cumin or chilli in this (we lived in Asia for nine years) but maybe you are tailoring it to western tastes?) I used this, using shredded lamb fillets rather than beef, adding three finely chopped very hot birds eye chillies, 2 tsp of freshly ground cumin after roasting the whole cumin until it smells 'toasted', 2 1- cm thick slices of fresh ginger finely chopped with four large cloves of garlic a tsp whole coriander toasted and finely ground and a couple of pieces of star anise. When cooked, fold into steamed wheat pancakes (like naan) or warmed pita bread with a bit of plain yoghurt and some fresh coriander if you have it.
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