Beef Stir Fry with Garlic, Celery & Spring Onions
Serves 2
Ingredients:
- 2 Tbs Shaoxing Rice Wine or dry sherry
- 1 Tbs Soy sauce
- ½ tsp cornflour
- 300g beef fillet, slice into thin strips or cubes
- palm or light brown sugar – just a light sprinkle
- 125ml beef stock
- 1 tsp apple cider vinegar
- 1 Tbs oyster sauce
- ½ tsp toasted sesame oil
- 2 Tbs sunflower or peanut oil
- 1 tsp finely chopped fresh root ginger
- 3 fat cloves garlic – finely chopped
- 1 large stick celery finely sliced
- 3 spring onions, cut into 5cm lengths
- Sea salt and freshly milled black pepper
Method:
- In a small glass or ceramic bowl, stir together 1 tablespoon of the rice wine or dry Sherry, half the Soy Sauce and the cornflour. Add the beef pieces, stir well and allow to marinate while you prepare the rest of the ingredients.
- In another bowl, mix the remaining soy sauce, a generous pinch of sugar, the beef stock, apple cider vinegar, oyster sauce and sesame oil
- Heat the wok on a large high flame. Swirl in the oil and when it starts to smoke add the ginger and the garlic, stir fry for a short while then add the drained beef. When the beef is just beginning starting to go opaque remove to a plate and set aside.
- Clean the wok with a piece of kitchen paper.
- Adding a little oil over high heat stir fry the celery and half of the Spring onions for a short while. Toss in the stock mixture then reduce while. Add the beef, the remaining spring onions and season well with sea salt or say sauce and freshly milled black pepper.
TIP: For a bit of colour you can add a thinly sliced red pepper. Serve with steamed or egg fried rice.
This is a recipe I made when I was cooking on the Expresso TV Breakfast Show
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