Beef and Celery Stir-Fry

thekitchn.com
serves 4
Ingredients
For the beef and sauce:

• 1 pound flank steak, trimmed of excess fat and sinew
• 3 tablespoons Shaoxing wine or dry sherry
• 3 tablespoons soy sauce or tamari
• 1 tablespoon cornstarch
• 2 teaspoons vegetable oil
• 2 teaspoons rice vinegar
• 2 teaspoons packed dark brown sugar
• 1 teaspoon toasted sesame seed oil

For the stir-fry:

• 3 medium stalks celery (about 2 cups sliced)
• 4 teaspoons vegetable oil, divided
• 2 medium carrots, peeled and thinly sliced on a slight diagonal
• 1/2 medium yellow onion, thinly sliced
• 2 teaspoons peeled, minced fresh ginger
• 2 cloves garlic, finely chopped
• 3 tablespoons water
• Steamed white rice or brown rice, for serving

Preparation
For the beef and sauce:

1. Cut the flank steak crosswise (with the grain) into 2- to 3-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick pieces. Place the beef in a medium bowl; set aside.
2. Whisk the remaining ingredients in a small bowl until the cornstarch and sugar are fully dissolved. Transfer 2 tablespoons of this sauce mixture to the bowl of beef and toss to coat the meat; set the remaining sauce aside.

For the stir-fry:

1. Remove the leaves from the celery and set aside. Thinly slice the celery crosswise at a slight diagonal; set aside.
2. Heat a large frying pan or flat-bottomed wok over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle in 1 teaspoon of the oil, then add half of the beef and spread into an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned, but not cooked through. Transfer to a large plate and repeat with more oil and the remaining beef.
3. Drizzle 1 teaspoon of oil into the pan, add the carrot and onion, and season with salt. Stir-fry until crisp-tender and browned in spots, about 2 minutes; transfer to the plate with the beef.
4. Drizzle the remaining 1 teaspoon oil into the pan; add the sliced celery, ginger, and garlic; and season with salt. Stir-fry until the celery is crisp-tender, about 30 seconds.
5. Add the water, reserved beef, carrots, and onions, and any juices and stir to combine. Whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Stir-fry until the beef is just cooked through and the sauce thickens and is glossy, 1 to 2 minutes. Transfer to a serving dish, sprinkle with the reserved celery leaves, and serve with rice.