Ingredients

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

2 1/2 teaspoon reduced-sodium soy sauce, divided

1/2 teaspoon cornstarch, divided

2 tablespoon Chinese rice wine or medium-dry Sherry

2 teaspoon vegetable oil, divided

1/2 teaspoon minced peeled ginger

1/2 teaspoon minced garlic

1/8 teaspoon cumin seeds

1/8 teaspoon hot red-pepper flakes

2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately

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

Description

Cumin Makes This Easy Stir-fry Exceptionally Fragrant, While The Last-minute Addition Of Celery Leaves Creates A Counterpoint Of Aromatic Freshness.

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