Spicy Dry-Fried Beef and Celery

Ingrediënten

6-7 medium celery stalks, thinly sliced on the diagonal (about 4 cups), plus celery leaves (optional), to serve

Kosher salt

1/4 cup grapeseed or other neutral oil

1 pound strip steak, trimmed of fat and silver skin, thinly sliced crosswise, slices stacked and cut against the grain into matchsticks

2 inch piece fresh ginger, peeled and cut into matchsticks

2-3 teaspoons sichuan peppercorns, finely ground

2 tablespoons chili-bean sauce (toban djan) or chili-garlic sauce

2 tablespoons low-sodium soy sauce

2 teaspoons Chinese black vinegar or unseasoned rice vinegar

chili oil, to serve (optional)

Instructies

In a colander set over a bowl or sink, toss the sliced celery with ¼ teaspoon salt; let stand for about 10 minutes. Using your hands, squeeze the celery to remove excess moisture; set aside.

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the beef in an even layer and cook, stirring occasionally, until all the liquid from the beef has cooked off and the meat is well browned, 6 to 9 minutes. Add the celery and ginger; cook, stirring often, until the celery is tender-crisp, about 3 minutes. Add the Sichuan pepper, chili-bean sauce, soy sauce and vinegar, then cook, stirring, until fragrant, about 1 minute.

Off heat, taste and season with salt. Transfer to a serving dish and sprinkle with celery leaves (if using) and drizzle with chili oil.