Beef & Celery Stir-Fry Chinese Style | BIG Bites MY

Beef & Celery Chinese Style Stir-Fry

When I don't have a lot of time to spend in the kitchen and I want something fast and tasty for dinner, beef is always the answer because beef cooks so quickly. Beef and celery is just SO EASY LAH! It's another one pot dish complete with protein and veggies. I like to quick blanch my veggies first so that it's lightly and evenly cook. Then toss everything together quickly in the pan and the dish is ready. Preparation time is only about 10 minutes and cooking time takes another 10 minutes. The recipe shown here feeds 1, just double up accordingly if you are cooking for more. So satisfying with a bowl of rice!

Watch video for step-by-step method of preparation

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Prep time: 10 minutes

Cooking time: 10 minutes Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• Beef:
• 100g beef (strips or slices - your choice)
• 1/2 teaspoon corn flour
• 1/2 teaspoon oyster sauce
• 1/4 teaspoon soy sauce
• 1/8 teaspoon white pepper
• Vegetables:
• 1 - 2 ribs of celery
• 1/2 carrot (small-sized)
• 500ml water
• 1 tablespoon salt
• 1/4 teaspoon groundnut oil
• 1 tablespoon chopped garlic
• 1 tablespoon groundnut oil
• 1/2 teaspoon oyster sauce
• 1/4 teaspoon soy sauce
• 1 teaspoon Shao Xing wine
• 1/8 teaspoon white pepper

Method

1. Beef:
• To mix the marinade, add oyster sauce, soy sauce and white pepper into a bowl. Stir to combine. 
• Add beef into the marinade mixture. Stir to coat beef with marinade. 
• Add corn flour. Stir to coat. Set aside to marinate.
2. Carrot: 
• Peel half a carrot and split into halves length wise. Then slice into 3mm thick discs. Set aside. 
3. Celery: 
• Remove the fibrous part of the celery. Slice celery on the bias, about 7mm thick. Set aside. 
4. Bring 500ml of water to boil over MEDIUM LOW heat. Add 1 tablespoon salt and 1/4 teaspoon groundnut oil.
5. Blanch carrot for 1 minute. Drain and set aside. 
6. Blanch celery for 30 seconds. Drain and set aside. 
7. In a pan, heat up 1 tablespoon of groundnut oil over MEDIUM HIGH heat
8. Add beef. Brown the meat for about 1 minute. Remove and set aside. 
9. In the same pan, reduce heat to MEDIUM LOW heat
10. Add garlic and stirfry until aromatic
11. Add carrot and celery and stir-fry for a while
12. Add oyster sauce, soy sauce, white pepper and Shao Xing wine. Stir to combine. 
13. If you prefer to have more gravy in your dish to go with rice, add in 1 - 2 tablespoons (15ml to 30ml) of water at this point. I skipped this step. 
14. Add beef back into the pan. Quick toss to combine all the ingredients and the dish is ready.
15. Taste and flavor to your liking

Notes:

• Beef requires very little cooking time. If beef is overcooked, it will be hard and chewy. I always like my beef barely cooked and quite rare. If you prefer it to be cooked a bit more, then add on another 30 to 60 seconds of browning time when searing the meat at the beginning of the cook.