TASTY GROUND BEEF AND CELERY
Provided by Spice the Plate
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of oil in a skillet pan over medium heat, stir fry the ground beef for about 2 minutes until it starts to change color, add the cooking wine, cook for another 1 minute and set aside.
- Turn the heat up to medium-high heat, add 1 tablespoon of vegetable oil, stir in the garlic slices and dried chili peppers, saute for about 30 seconds until fragrant.
- Str in the celery and add salt, cook for about 5 minutes until the celery starts to turn soft, add the ground beef back into the pan, toss in soy sauce and oyster sauce, stir fry for another 1-2 minutes, serve and enjoy!
GROUND BEEF STIR FRY WITH CELERY
A savory beef dish that hits all the right notes and can be on your table in less than 30 minutes.
Provided by Maggie Zhu
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add the onion, carrot, and celery. Cook and stir until tender and lightly golden on the edges, 5 minutes or so.
- Move all the ingredients to one side of the pan and add the ground meat to the other side. Chop the meat into smaller chunks using your spatula. When the surface of the beef has mostly turned white, mix everything.
- Add the fermented black beans, garlic, and minced ginger. Mix everything again.
- Pour in the Shaoxing wine and light soy sauce. Cook and stir until the meat is cooked through. Carefully taste the meat and vegetables. Sprinkle with salt and stir to mix, if needed.
- Transfer everything to a large plate. Serve hot as a main with steamed rice or boiled noodles.
Nutrition Facts : ServingSize 4 g, Calories 247 kcal, Carbohydrate 11.1 g, Protein 29.2 g, Fat 9.2 g, SaturatedFat 2.7 g, Cholesterol 81 mg, Sodium 845 mg, Fiber 1.9 g, Sugar 4.8 g
STIR-FRIED BEEF WITH CELERY
I love beef with celery and this sounds like a nice version. From Betty Crocker Chinese. Prep time includes marinating time.
Provided by lazyme
Categories Steak
Time 51m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Trim fat from beef; cut beef with grain into 2-inch strips.
- Cut strips across grain into 1/8-inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
- Cover and refrigerate 30 minutes.
- Cut celery diagonally into 1/4-inch slices.
- Cut green onions into 2-inch pieces.
- Mix 1 tablespoon cornstarch and the water.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- Add 3 tablespoons vegetable oil; rotate wok to coat side.
- Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
- Remove beef from wok.
- Add 3 tablespoons vegetable oil to wok; rotate.
- Add celery; stir-fry 1 minute.
- Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
- Cover and cook 2 minutes.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Stir in beef and 2 tablespoons soy sauce; heat to boiling.
- Garnish with green onions.
Nutrition Facts : Calories 477.1, Fat 34.7, SaturatedFat 7.5, Cholesterol 57.8, Sodium 1663.8, Carbohydrate 6.9, Fiber 1.3, Sugar 2.6, Protein 33.5
CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY
Provided by Lillian Chou
Categories Wok Beef Quick & Easy Dinner Spice Celery Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 1 serving
Number Of Ingredients 11
Steps:
- Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
- Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
- Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
- Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
- Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
COLORFUL BEEF STIR-FRY
I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 cups.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CURRIED BEEF STIR-FRY
Curried Beef Stir-Fry is a flavorful, eye-catching entree. "I created this recipe and prepare it often when time is short," informs Karen Munn of St. Francois Xavier, Manitoba.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.
Nutrition Facts : Calories 323 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 757mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
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- Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp. vegetable oil in a medium bowl. Add beef, season with salt, and toss to coat.
- Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Wait until you see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned—then, working in batches if needed, arrange steak in skillet in an even layer (it’s okay to crowd it a bit) and cook, pressing down on pieces to ensure good contact with the pan, until brown around the edges, about 1 minute. Turn steak over and add sliced celery and scallions. Cook, tossing often, until celery is slightly tender but still has some good crunch and scallions are lightly charred, about 2 minutes.
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