Beef and Celery Stir Fry
Cook this beef and celery stir fry and serve with it steamed rice for a satisfying meal. The tender, juicy beef and crisp celery are brought together with a savory aromatic sauce. It’s quick to make, balanced in nutrition, and perfect for dinner. {Gluten-Free adaptable}To make the dish gluten free, use dry sherry instead of Shaoxing wine. And use tamari to replace soy sauce.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 10 oz (300 g) flank steak (, skirt steak, or other cut (*Footnote 1))
- 1/2 tbsp Shaoxing wine
- 1 tsp dark soy sauce ((or soy sauce) (*Footnote 2))
- 1/4 tsp salt
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp chicken broth ((or beef broth))
- 1/2 tbsp Shaoxing wine ((or dry sherry))
- 1 tbsp light soy sauce ((or soy sauce))
- 1/4 tsp sugar
- 1/4 tsp ground black pepper
- 1 tsp cornstarch
- 1/4 white onion (, sliced)
- 4 stems celery (, cut to 1/2” (1 cm) pieces (you can include leaves))
- 1 tbsp peanut oil ((or vegetable oil))
- 2 clove garlic (, sliced)
Instructions
- 1
Slice the beef against the grain into 1/4” (1/2 cm) thick slices. Transfer to a small bowl. Add Shaoxing wine, dark soy sauce, salt and ginger. Gently mix well by hand until all the slices are coated. Add the sesame oil and cornstarch. Mix again to combine evenly. Marinate for 15 minutes while preparing the other ingredients.
- 2
Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- 3
Heat a large skillet or wok over high heat until hot (add the oil before heating the pan if using a nonstick pan). Add the oil and swirl to coat the bottom. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still a bit pink. Transfer to a plate.
- 4
The pan should still have some oil left. If not, add 2 teaspoons of oil. Add the garlic. Stir a few times to release the flavor and fragrance.
- 5
Add the onion and celery to the pan. Stir and cook for 2 to 3 minutes, or until the veggies just start to turn tender.
- 6
Add the beef back to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Add the celery leaves if using. Cook and stir until the sauce thickens. Transfer everything to a plate immediately. Serve hot as a main dish.