Untested Recipes

Beef and Celery Stir Fry

2 servings


25 minutes

total time


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


•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


•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


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.


Serving Size



266 kcal

Total Fat

13.7 g

Saturated Fat

4.1 g

Unsaturated Fat


Trans Fat



47 mg


684 mg

Total Carbohydrate

8.4 g

Dietary Fiber

1.8 g

Total Sugars

3.3 g


26.2 g

2 servings


25 minutes

total time
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