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Cumin Beef with Celery

Special.Fork's picture
Today's recipe is a stir-fry that takes minutes to make and is unique because it uses celery leaves. Often celery leaves are thrown away but they actually have a much stronger flavor than the celery stalk. The beef pairs very well with the cumin seeds and the addition of the celery leaves at the end give this dish a burst of flavor.
  Beef steak 12 Ounce, trim any fat or gristle, sliced very thin against the grain (blade or flank)
  Reduced sodium soy sauce 5 Teaspoon, divided
  Cornstarch 2 Teaspoon, divided
  Vegetable oil 5 Teaspoon, divided
  Ginger 1 Teaspoon, minced
  Garlic 1 Teaspoon, minced
  Cumin seeds 1⁄2 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon (Optional)
  Celery stalks 3 , sliced diagonally ¼-inch thick, leaves chopped and reserved separately
  Red bell peppers 2 Small, cut in 1-inch cubes
  Chinese rice wine vinegar/Dry sherry 4 Tablespoon

1. In medium bowl add sliced beef, 2 ½ teaspoons of the soy sauce and 1 teaspoon of the cornstarch; toss to coat beef.

2. Heat 2 teaspoons of the oil in a wok or large sauté pan over medium high heat until it just starts to smoke. Add meat to wok and sear. Stir-fry the meat about 2 to 3 minutes until cooked through. Remove meat from wok and set aside.
3. Add the remaining 3 teaspoons of oil and heat over medium heat. Add ginger, garlic, cumin and red pepper flakes and heat, stirring constantly, for about 10 seconds to release their flavors; watch carefully to prevent burning.
4. Then add celery and bell peppers and stir to incorporate.
5. Cover wok with lid and cook for about 5 to 6 minutes until crisp-tender.
6. Return meat to the wok and any juices that have accumulated. Stir-fry to heat through.
7. In small bowl mix the remaining soy sauce, cornstarch and rice wine until cornstarch is dissolved, then pour mixture into wok and bring to a slight boil; cook for about 1 minute or until the sauce thickens slightly.
8. Turn off the heat and add the chopped celery leaves so they just barely wilt, but don't cook.

9. Serve over steamed rice or cooked noodles.

Recipe by Zoe McLaughlin

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Investing in a wok is a great way to make delicious meals fast. You don't need special training to use a wok and create scrumptious Asian cuisine. And you don't need a range with a gas burner either; just make sure to buy a flat-bottomed wok. Woks aren't limited to Asian cuisine. In fact, if I'm in a hurry to leave the house in the morning, I often make scrambled eggs and veggies in a wok. It's ready in minutes and cleanup is easy.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 446 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 5.1 g25.7%

Trans Fat 0.3 g

Cholesterol 103.8 mg34.6%

Sodium 614.9 mg25.6%

Total Carbohydrates 18 g5.9%

Dietary Fiber 4.4 g17.5%

Sugars 6.7 g

Protein 40 g79.5%

Vitamin A 85.9% Vitamin C 275.3%

Calcium 6% Iron 34.1%

*Based on a 2000 Calorie diet

Cumin Beef With Celery Recipe Video