Stir-Fried Celery with Beef
下饭神器又来了，试试这道芹菜炒牛肉！！ · pan chinese cuisine
The author shares this as another go-to fast weeknight dish: silky, tender beef with aromatic celery. The key steps are slicing the beef against the grain, a light starch-and-egg-white marinade sealed with oil, and a very short stir-fry so the beef stays tender.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
Contains:EggPeanutsSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- 10.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
beef牛肉
17.64 oz
Celery芹菜
3.53 oz
as needed
to taste
as needed
as needed
peanut oil花生油
as needed
garlic (minced, for finishing)蒜末
as needed
as needed
salt盐
to taste
to taste
Chili flakes辣椒面
to taste
0.06 cup
Techniques you'll use
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Slice the beef against the grain and place it in a bowl with your seasonings.
✅ Done when: The beef is cut into even slices with the cuts running across the grain.
Add oyster sauce, ground white pepper, a little egg white, and cornstarch — just enough for a thin coating. Add shredded ginger if you like (it can be omitted). Mix and massage thoroughly by hand until evenly coated.
✅ Done when: Every slice is evenly coated with a thin, tacky layer of the marinade.
Seal with a little peanut oil and toss again to lock in moisture. Marinate for 30 minutes so the beef absorbs the flavors.
✅ Done when: The beef has rested 30 minutes and looks moist and glossy, not dry.
Heat the wok until hot, add oil, then add the beef and quickly break it apart as it slides into the pan. The shorter the cooking time, the more tender the beef. Stir-fry until it is about 80-90% done, then remove from the wok.
✅ Done when: The beef has just turned from pink to mostly browned but is not fully cooked through.
Leave the base oil in the wok, add minced garlic and bird's eye chilies, and stir until fragrant. Add the celery and return the beef, tossing to combine. Season with a little salt, chicken bouillon powder, chili powder, and a spoonful of light soy sauce. Turn to high heat and stir-fry about 7-8 more tosses, then serve.
✅ Done when: The celery is crisp-tender, everything is evenly coated and fragrant, and the beef is just cooked through.