1 Servings 15 min Cook
2 1/2 Tsp Soy Sauce
1 Steak (yield from 136 g raw meat) Beef Steak
2 Tsp Vegetable Oil
0 Tsp Crushed Red Pepper Flakes
1/2 Tsp Cornstarch
0 Tsp, whole Cumin
1 Stalks, large (11 inches long) Celery
1/2 Tsp Ginger
2 Tbsp Sake
1/2 Tsp Garlic
Cut tops from celery and reserve leaves.
Cut celery stalks diagonally into 1/4-inch pieces.
Halve steak lengthwise if large.
Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
Stir together rice wine, remaining
2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
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.
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.
