Black Pepper Beef and Celery Stir-Fry

• Total time: 30 minutes
  • Prep time: 15 minutes
  • Cook time: 15 minutes
• Yield: 4 servings
• Author: Andy Baraghani

^{Image source: https://bonappetit.com}

Inventory

Ingredients

• 3 cloves garlic
• 1” piece ginger
• 1 lb sirloin steak
• 5 stalks celery
• 4 scallions
• 1 T unsalted butter
• 2 tsp freshly ground black pepper
• 1 tsp toasted sesame oil
• 2 T neutral oil, divided
• Kosher salt
• 2 T low-sodium soy sauce
• 1 T unseasoned rice vinegar
• 3 T water
• Cooked rice (for serving)

Substitutes

• Celery
  • Choppod bok choy
  • Cabbage

Special Equipment

• Large cast-iron skillet

Instructions

Prepare

Cook rice or sides before prepping.

• Finely grate 3 cloves garlic, 1” piece ginger
• Thinly slice crosswise 1 lb sirloin steak
• Slice crosswise 5 stalks celery into ¼” thick pieces
  • Keep around 1 cup celery leaves
• Cut crosswise 4 scallions into 1½”–2” pieces

• Cut 1 T unsalted butter into 4-8 pieces

• In medium bowl
  1. Whisk
     • 3 cloves garlic, finely grated
     • 1” piece ginger, finely grated
     • 2 tsp freshly ground black pepper
     • 1 tsp toasted sesame oil
     • 1 T neutral oil
  2. Toss to coat
     • 1 lb sirloin steak
     • Season with kosher salt

Cook

One pot recipe, all in large cast-iron skillet.

1. Heat 1 T neutral oil
2. 1 min - 1 lb sirloin steak
3. 2 min - toss often, until scallions slightly charred
   1. Turn steak over
   2. Add 5 sliced stalks celery
   3. Add 4 sliced scallions
4. Remove from heat
5. Toss until butter is melted and sauce coats steak
   • 2 T low-sodium soy sauce
   • 1 T unseasoned rice vinegar
   • 1 T unsalted butter
   • 3 T water
6. Toss until slightly wilted
   • 1 cup celery leaves

Notes

Serving

1. Divide rice among bowls and top with beef stir-fry.

Storage

• Will keep in airtight container in refridgerator for like a few days probably