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

Instructions

1. Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
2. Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
3. Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
4. 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.
5. 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.