Cumin-Scented Stir-Fried Beef with Celery
['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']
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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