Cumin-Scented Stir-Fried Beef with Celery
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This cumin-scented stir-fried beef with celery is a fragrant and aromatic dish that brings a sophisticated depth of flavour to your midweek repertoire. By combining lean steak with the earthy warmth of cumin seeds and a hint of chilli heat, this stir-fry offers a satisfying savoury profile without the need for heavy sauces. The addition of sliced celery provides a refreshing crunch, while the reserved leaves add a delicate herbal finish to the final plate.
As a diabetes-friendly option, this recipe focuses on lean protein and fibre-rich vegetables, using reduced-sodium soy sauce to keep the seasoning balanced. It is an excellent choice for a quick, healthy dinner that doesn't compromise on taste. Serve it immediately from the wok for a nutritious meal that is both light and comforting.
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Ingredients for Cumin-Scented Stir-Fried Beef with Celery
170g steak such as blade or flank (trim any fat and gristle)
2 1/2 teaspoons reduced-sodium soy sauce, divided
1/2 teaspoons cornflour, divided
2 tablespoons Chinese rice wine or medium-dry Sherry
2 teaspoons vegetable oil, divided
1/2 teaspoons minced peeled ginger
1/2 teaspoons minced garlic
1/8 teaspoons cumin seeds
1/8 teaspoons 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
How to make Cumin-Scented Stir-Fried Beef with Celery
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 teaspoons soy sauce, 1/4 teaspoons cornflour, and a pinch of salt.
Stir together rice wine, remaining 2 teaspoons soy sauce, and remaining 1/4 teaspoons cornflour.
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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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