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Cook this beef and celery stir fry and serve with steamed rice for a satisfying meal. The tender and juicy beef and crispy celery are brought together with a savory aromatic sauce. It’s fast to make and blanched in nutrition, perfect for dinner. {Gluten-Free adaptable}

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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Chinese
Keyword: homestyle
Servings: 2 to 3 servings
Author: Maggie Zhu

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