Cumin Scented Stir Fried Beef With Celery Recipes

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CUMIN BEEF STIR-FRY



Cumin Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound skirt steak, cut along the grain into 1/4-inch-thick strips
Kosher salt and freshly ground pepper
4 teaspoons cumin seeds
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
1 yellow bell pepper
1 Fresno chile pepper
1 bunch scallions
1 tablespoon plus 1 teaspoon vegetable oil
1 cup fresh cilantro (leaves and tender stems)
3 cups cooked white rice, for serving

Steps:

  • Season the steak with salt and pepper. Finely grind 2 teaspoons cumin seeds in a spice grinder (or grind them with the bottom of a skillet). Toss the steak with the ground cumin, soy sauce, sesame oil and sugar in a large bowl; let sit 10 minutes. Meanwhile, chop the bell pepper, slice the chile into very thin rounds and cut the scallions into 1-inch pieces.
  • Preheat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil, then add the bell pepper, chile, scallions and a pinch of salt. Cook, undisturbed, until the vegetables are charred in spots, about 2 minutes. Toss a few times and continue cooking until crisp-tender, about 1 more minute; remove to a large plate.
  • Add the remaining 1 teaspoon vegetable oil to the skillet, then add the steak, spreading it out in an even layer. Sprinkle with the remaining 2 teaspoons whole cumin seeds and cook, undisturbed, until the steak is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through, 2 to 3 minutes. Drain off any fat from the skillet, then return the vegetables to the pan along with half the cilantro; toss. Serve over the rice and top with the remaining cilantro.

CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY



Cumin-Scented Stir-Fried Beef with Celery image

Provided by Lillian Chou

Categories     Wok     Beef     Quick & Easy     Dinner     Spice     Celery     Healthy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 1 serving

Number Of Ingredients 11

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

Steps:

  • 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.

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