Beef and Celery Stir-Fry With Fresh Garlic

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 06/25/21
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Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
338 Calories
23g Fat
6g Carbs
24g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 338
% Daily Value*
Total Fat 23g 29%
Saturated Fat 7g 33%
Cholesterol 78mg 26%
Sodium 1004mg 44%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 24g
Vitamin C 3mg 14%
Calcium 40mg 3%
Iron 2mg 10%
Potassium 451mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 3/4 pound sirloin steak

  • 1 tablespoon soy sauce

  • 1 tablespoon cooking wine

  • 1/2 teaspoon sesame oil

  • 2 teaspoons cornstarch

  • 2 tablespoons dark soy sauce

  • 1 tablespoon Chinese rice wine

  • 1 tablespoon water

  • 2 teaspoons sugar, or to taste

  • 3 tablespoons peanut oil, divided

  • 2 cloves garlic, chopped

  • 4 stalk celery, slice thin on the diagonal

  • 1/2 teaspoon salt, or to taste

Steps to Make It

  1. Cut the beef across the grain into thin slices approximately 1 1/2-inches long. To cut beef across the grain, pick up a cut of flank steak or (beef) shoulder steak, and you will notice that it has lines or "grains" running across it. These are the muscle fibers. To cut steak across the grain, cut perpendicular to these fibers. If you cut the meat along the fibers, it will turn out very tough.

  2. Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.

  3. Combine the dark soy sauce, rice wine or sherry, water, and sugar in a small bowl. Set aside.

  4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 1/2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. Remove and drain in a colander or on paper towels.

  5. Heat 1 1/2 tablespoons of oil in a wok or skillet. When the oil is hot, add the celery and the salt. Stir-fry the celery until it begins to turn a brighter green (about 1 minute).

  6. Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 – 2 more minutes to blend the flavors. Serve hot.

Recipe Variation

  • The recipe also works with flank steak.
  • Instead of cooking wine, use dry white sherry or more Chinese rice wine. The sherry works as a substitute for the rice wine as well.
  • Vegetable oil is a good substitute for peanut oil.