- Wok: Essential for high heat and quick cooking methods like stir frying; helps distribute heat evenly across the surface, allowing ingredients to be seared properly without burning.
- Spatula: Flat tool with a long handle used for turning food while cooking, especially useful in stir-fries where you need to move ingredients around quickly and efficiently.
- Cutting board: Crucial for preparing vegetables and meat beforehand by providing a clean surface for cutting.
- Knife: Vital for effectively chopping vegetables like celery to ensure uniform size for even cooking.
- Measuring spoons and cups: Help in accurately measuring ingredients, impacting the flavor balance of your dish.
- Food processor or knife (for garlic and ginger): Useful for finely chopping spices like garlic and ginger to save time and ensure consistent texture in stir-fry sauce.
- Mixing bowl: Useful for combining ingredients or marinating the beef before cooking.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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