Beef and Celery Stir Fry
3-4 Servings
0:25 Prep
0:10 Cook
Easy – You’ve got this!
This recipe was created in partnership with Wok Culture.
Celery is one of those versatile ingredients that are great in braises, stews, raw or even in juices but in my opinion one of their best applications is in a wok-tossed stir fry. Picture succulent beef in an Asian marinade with crisp and vibrant slices of celery tossed together in a flaming wok. If you’re new to wok cooking or looking for a convenient and fuss-free setup outdoor wok station setup, check out Wok Culture’s portable wok burners and outdoor stations.
Growing up, stir fries were common on our dinner table, often served as an accompaniment to a braised meat dish like Vietnamese caramelised chicken and soups such as Vietnamese pumpkin soup, and of course freshly steamed rice.
For a side dish, a celery stir fry does not necessarily need meat, it only needs umami. A plain and simple celery stir fry with a pinch of salt, sugar and MSG was something my mum often cooked in the wok. In this recipe, beef is added to balance the meal and a few critical techniques are applied to ensure the celery is well-seasoned and remains crisp when plated.
Pre-blanching in lightly salted water is the key to getting the perfect crunchy stir fry, especially with fibrous vegetables such as carrots, celery or broccoli. For thinly-sliced celery, all you need is 2 minutes in the boiling water then a quick rinse under cool water to retain its vibrant green colour.
With a celery stir fry, you will want to use a touch less salt than you would usually to season other vegetable stir fries as celery has its own natural savouriness. However, celery loves umami so seasonings like anchovy salt, mushroom seasoning powder or MSG will accentuate and lift their natural flavour.
If celery is often on your grocery list or you generally love a tasty homemade stir fry, give this recipe a go.
Ingredients:
Beef Stir Fry Marinade:
400g beef flank/rump steak, thinly sliced, or beef stir fry strips
1 tablespoon oyster sauce
2 tablespoons neutral cooking oil
1 teaspoon sesame oil
½ teaspoon anchovy salt
¼ teaspoon MSG
½ teaspoon sea salt
½ teaspoon sugar
½ teaspoon cracked black pepper
Other:
6 tablespoons neutral cooking oil
20g ginger, finely sliced
2 cloves garlic, roughly chopped
2 bunches Chinese celery, chopped into 3-4 cm segments or ½ bunch celery stalks, thinly sliced
¼ teaspoon anchovy salt
¼ MSG (optional)
½ teaspoon sea salt
½ teaspoon sugar
1 teaspoon sesame oil
¼ bunch coriander, roughly chopped (optional)
Cracked black pepper
Method:
How to marinate beef for stir fry:
1. In a medium bowl, add all beef stir fry marinade ingredients, mix and combine well. Allow to marinate for a minimum of 30 minutes or for best results in the fridge overnight.
How to cook beef stir fry:
1. In a large wok with wok burner on medium-low, add 3 tablespoons cooking oil, the garlic and ginger, and stir fry for 15-30 seconds or until fragrant.
2. Add marinated beef and stir fry for 1-2 minutes or until half-cooked through then remove and set aside.
Duncan’s tip: Take beef out from fridge to allow it to return to room temperature, 30 minutes before stir frying. This will minimise the chance of the beef toughening during the cooking process.
3. Add 3 tablespoons cooking oil, celery, anchovy salt or MSG, sea salt, and sugar. Stir fry for 2 minutes with wok burner on medium-low or until celery begins to wilt.
Duncan’s tip: If using celery stalks, pre-blanch in lightly salted boiling water for 2 minutes prior to stir frying.
4. Return beef and stir fry on medium-high for 1-2 minutes or until well combined.
5. Remove and place on serving plate and garnish with sesame oil, cracked black pepper and a small handful of coriander.
