Beef and Celery Stir Fry

Cook this beef and celery stir fry and serve it with 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}

Beef and celery stir fry is always on our lunch menu rotation because it uses a few pantry ingredients to create a delicious and satisfying meal. You might not see this dish often in a Chinese restaurant, but it’s a hearty homestyle dish that is quite popular in China. In my recipe, I will share all the secrets to creating tender, juicy beef in your stir fry, while keeping the vegetables bright and crisp. 

Beef and celery stir fry ingredients

What cut of beef to use

My favorite cut of beef for making stir fry is beef flank steak. The meat has a great flavor and will remain juicy once cooked. 

It is also possible to use a cheaper cut of beef, for example, chuck, brisket, or round roast. In this case, add 1/4 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.

Mise en place

When you’re ready to cook, your table should have all these ingredients prepared:

• Sliced garlic
• Marinated beef
• Mixed sauce
• Sliced onion and celery 

How to make beef and celery stir fry

1. Heat up the pan really well and add the beef without overlapping
2. Sear the beef until mostly cooked, but still a bit pink inside
3. Gently saute the garlic to release fragrance
4. Cook the celery and onion until al dente
5. Add back the cooked beef and pour in the sauce
6. Add the celery leaves, if using, then stir everything together

The tip for making tender beef

1. Always cut the beef against the grain. The beef will be very chewy and tough if cut along the grain.
3. It’s important to use a very hot pan, so the beef will be seared quickly on the outside without releasing its juices. 
4. Another key is to remove the beef from the pan and add it back later, to prevent overcooking.
5. I also prefer to keep the beef medium rare when I take it out, so it will be just cooked through later on, when I add it back.

Do I need a wok?

I did a pretty lengthy post on the Wok vs Stir Fry Pan question.

In short, it’s most important to find a good stir fry setup that works for your particular stove. 

I used a cast iron wok in my recipe, but you can totally use a large skillet (no matter whether it is nonstick or carbon steel) to cook the beef and celery stir fry. As long as you properly heat up the pan, and don’t crowd the ingredients, it’s possible to make a delicious stir fry with either setup. 

More delicious homestyle dinner recipes

• Beef and Flat Bean Stir Fry
• Crab Roe Tofu with Salted Duck Eggs (蟹黄豆腐)
• Mushroom Fried Rice (蘑菇炒饭)
• Chinese Potato Stir Fry (炝炒土豆丝)
• Chinese Zucchini Stir Fry

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Beef and Celery Stir Fry

5 from 2 votes

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.

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: homestyle

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 to 3 servings

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Ingredients

Meat and Marinade

• 10 oz (300 g) flank steak , skirt steak, or other cut (*Footnote 1)
• 1/2 tablespoon Shaoxing wine
• 1 teaspoon dark soy sauce (or soy sauce) (*Footnote 2)
• 1/4 teaspoon salt
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch

Sauce

• 2 tablespoons chicken broth (or beef broth)
• 1/2 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon light soy sauce (or soy sauce)
• 1/4 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 teaspoon cornstarch

Stir-fry

• 1/4 white onion , sliced
• 4 stems celery , cut to 1/2” (1 cm) pieces (you can include leaves)
• 1 tablespoon peanut oil (or vegetable oil)
• 2 cloves garlic , sliced

Instructions

• 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.
• Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
• 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.
• 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.
• 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.
• 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.

Notes

1. If you need to use a cheaper or tougher cut of beef, for example, chuck, brisket, or round roast, add 1/4 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.
2. Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste, but you can skip it if you don’t have it. If you skip the dark soy sauce, you can add 1/2 teaspoon molasses to enhance the flavor.

Nutrition

Serving: 1serving, Calories: 266kcal, Carbohydrates: 8.4g, Protein: 26.2g, Fat: 13.7g, Saturated Fat: 4.1g, Cholesterol: 47mg, Sodium: 684mg, Potassium: 635mg, Fiber: 1.8g, Sugar: 3.3g, Calcium: 62mg, Iron: 2mg

Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!