SERVES 2-4

This dish had been my white whale for a while; I first had this in a restaurant in Philadelphia’s Chinatown some years ago, and ever since I’ve been attempting to recreate it at home. Finally, I can proudly say that I’ve achieved it!

ACTIVE + TOTAL TIME: 40 MIN

• 2 Stalks Celery, Sliced Thin On A Bias
• ½ Large Red Onion, Sliced Thin
• 1 1-Inch Knob Of Ginger, Minced
• 2 Cloves Garlic, Minced
• 1 Small Bunch Cilantro, Cut In Half
• 1 Lb. Any Sort Of Lean, Cheaper Cut Of Beef, Such As Top Round
• 1 Tsp. Xiaoxing Wine
• 1 Tsp. Light Soy Sauce (Plus More)
• ½ Tsp. Dark Soy Sauce (Plus More)
• ¼ Tsp. Granulated Sugar
• ½ Tsp. Diamond Crystal Kosher Salt (Half If Using Morton)
• ½ Tsp. Baking Soda
• ¼ Tsp. MSG
• ½ Tsp. Ground Cumin
• ½ Tsp. Neutral Oil (Plus More)
• 1 Tbsp. Cumin Seed
• ¼ Tbsp. Sichuan Peppercorn
• ½ Tbsp. Fennel Seed
• ½ Tbsp. Sesame Seed
• ½ Tbsp. Kashmiri Chili Powder
• 1 Pack (16 Oz.) Fresh Lo Mein Style Noodles, Such as Twin Marquis

PREP

Prepare the vegetables:

• Slice the celery on a bias and thinly slice the red onion; combine and set aside.
• Mince the garlic and ginger; set aside together.
• Roughly chop the cilantro and reserve.

Marinate the beef:

• Slice the beef as thinly as possible against the grain.
• In a bowl, combine the beef with Shaoxing wine, light soy sauce, dark soy sauce, sugar, salt, baking soda, MSG, cumin powder, and a drizzle of oil. Mix thoroughly and let marinate for 15 minutes.

Make the spice blend:

• In a dry, heavy-bottomed skillet over medium-high heat, toast the cumin seeds, fennel seeds, Sichuan peppercorns, and sesame seeds, stirring constantly, until fragrant, about 5 minutes. 
• Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Stir in ½ tablespoon salt and the Kashmiri chili powder.

Cook the noodles

• Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions. Drain, rinse thoroughly to remove excess starch, and dry well with paper towels. Let air-dry for about 10 minutes.

COOK

• Heat a large nonstick skillet or wok over very high heat until just smoking. Add a small amount of oil. Working in batches if needed, sear the beef until about 90% cooked through, roughly 3 minutes. Transfer to a colander set over a bowl to drain.
  
  TIP: Excess moisture will prevent proper stir-frying. Let the beef drain well and discard any accumulated liquid before returning it to the pan.
  
• Return the skillet to high heat. Add a bit more oil if needed, then stir-fry the celery and onion for about 20 seconds. Add the garlic and ginger and cook for another 10 seconds, until fragrant.
• Add the cilantro and cook just until wilted. Return the noodles to the pan along with the ground spice mixture. Toss thoroughly to combine.
• Add a dash each of light and dark soy sauce. Return the beef to the pan (leaving behind any liquid) and toss until everything is evenly coated and heated through.
• Transfer to a serving platter and serve immediately.