Quick, Easy, Delicious: Cumin Scented Stir Fry with Beef
Saturday was a busy day. Eric and I hit up Milk & Honey for brunch, the Art Institute (free in February) and Michigan Ave to replace Eric’s hole-in-crotch jeans. With a zillion other things on our to do list, we stopped by the grocery store knowing we’d want something quick, easy and delicious…
and this stir fry dish came to mind. We’ve made it once before and will definitely be making it again.
The whole thing takes about 20 minutes to make, which I managed to knock off as Eric sat on the phone with American Airlines, discussing flights to Peru.
I added portabella mushrooms (weakness) and wasn’t too exact on measuring (roughly doubling it). Turned out delicious. However, when I make it again I will cut the celery differently (see the picture on Epicurious) to give the strips more length and cut the meat into thinner strips as well (they were more like squares than strips).
Cumin-Scented Stir-Fried Beef from Epicurious.com
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 separatelyHalve 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.
