Easiest Way to Cook Perfect Stir-Fry of Beef with Celery

Stir-Fry of Beef with Celery. This easy stir-fry is very adaptable. Feel free to substitute pork or tofu (un-marinated) for the beef, and to use another green vegetable such as snow peas, zucchini, or bok choy instead of the celery. Transfer to a serving dish, sprinkle with the reserved celery leaves, and serve with rice.

In this simple stir-fry, the freshness and crunch of sliced celery balance the savory meatiness of flank steak. We use half of the oyster sauce and fish sauce as a quick marinade for the beef, then add the remaining half at the end, to enhance the umami notes in the dish. Add the carrots and then the celery. You can Have Stir-Fry of Beef with Celery using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Stir-Fry of Beef with Celery

1. Lets Go Prepare 300 ml of thinly sliced beef (I used sirloin).
2. What You needis 1 cup of sliced celery (use the bottom part).
3. It's 2 tbsp of shoyu.
4. Lets Go Prepare 1 tbsp of honey.
5. Lets Go Prepare 1 tsp of paprika flakes.
6. Lets Go Prepare 1 tsp of garlic paste.
7. It's 1 tbsp of oil.

Cook until desired texture, a couple of minutes by stirring evenly. Add the beef back to the pan and mix together with the vegetables. If you enjoyed this simple Asian inspired beef stir-fry you might want to check on Sliced Beef with Leek or Sliced Beef with Black Bean Sauce recipes. In a large skillet or wok, heat remaining oil.

Stir-Fry of Beef with Celery step by step

1. Stir-fry garlic paste with oil in low heat..
2. Add thinly sliced beef one by one and mix well..
3. When the color of the beef has changed, add celery..
4. Add the rest of the ingredients. Cover for five minutes..

Add beef to skillet and sauté, breaking it up as it browns. When beef is browned, return vegetables to skillet and add stock, sherry, soy sauce. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. The star of the dish here is the celery. It's an undervalued vegetable and often an afterthought thrown into salads or soup stock, or served as crudits, or enjoyed with a Bloody Mary.