Stir Fried Celery With Crispy Beef Recipes

CELERY LEAVES BEEF STIR-FRY WITH CRISPY FRIES

Steps:

• Prepare a big bowl of cold water. Peel potatoes and place them in the bowl of water. Cut potatoes into matchsticks with 3/8-inch thickness. Also put all matchsticks in the bowl and soak in cold water for about 10 minutes.
• While potato sticks are in cold water, slice beef thinly against the grain. Put beef slices in a bowl, add chopped garlic, oyster sauce, dark soy sauce, cornstarch, olive oil and black pepper, mix well. Set aside to marinate.
• After 10 minutes, take potato sticks out of water, spread them on a large baking tray lined with a thick layer of paper towel. Place paper towel on top of potatoes, press to absorb excess water. Change paper towel as needed and let them dry, about 10 minutes.
• While waiting for potatoes to dry, prepare all veggies: thinly slice onion, slice leeks into 1-inch long pieces.
• Place a wok (or wok-shaped pan, heavy-bottomed pot) over medium high heat. Add at least 1 inch of oil. When oil reaches 350F, add potatoes. Cook in 2-3 batches depending on the size of your pan/pot and the amount of oil. Adjust heat to maintain the temperature of oil at 300F. Cook and stir frequently for about 5-6 minutes until fries are pale yellow and slightly bubbled. Transfer to a colander (or plate, tray) lined with paper towel to drain.
• After all potato sticks have been fried the first time, start frying them the second time. Add more oil if needed, when the oil reaches 375F, add potatoes. Adjust heat to maintain the oil temperature at 350F, cook and stir frequently for 3-4 minutes until fries are golden brown and crispy to your liking. Transfer to a colander (or plate) lined with paper towel to drain, sprinkle a pinch of salt over fries. Place fries on a serving plate.
• Remove oil from the wok/pan, wipe with paper towel and add new oil. With medium high heat, when oil is hot, add onion. Stir and cook for 2 minutes, then set aside.
• Add oil if needed, wait for the wok/pan to be hot again then add beef. Spread beef slices into one thin layer, let them sit undisturbed for 20-30 seconds, then start stir-frying.
• When beef is 90% cooked, add onion back to the pan, quickly mix and stir. Add fish sauce, black pepper, celery leaves and leeks, stir frying until beef is fully cooked. Turn off the heat, adjust seasoning to taste. Top the fries with stir-fried beef (or place beef next to fries), sprinkle cilantro over everything and serve hot.

BEEF AND CELERY STIR-FRY WITH FRESH GARLIC

Steps:

• Cut the beef across the grain into thin slices approximately 1 1/2-inches long. To cut beef across the grain, pick up a cut of flank steak or (beef) shoulder steak, and you will notice that it has lines or "grains" running across it. These are the muscle fibers. To cut steak across the grain, cut perpendicular to these fibers. If you cut the meat along the fibers, it will turn out very tough.
• Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.
• Combine the dark soy sauce, rice wine or sherry, water, and sugar in a small bowl. Set aside.
• Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 1/2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. Remove and drain in a colander or on paper towels.
• Heat 1 1/2 tablespoons of oil in a wok or skillet. When the oil is hot, add the celery and the salt. Stir-fry the celery until it begins to turn a brighter green (about 1 minute).
• Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 - 2 more minutes to blend the flavors. Serve hot.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

STIR-FRIED BEEF WITH CELERY

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.

CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY

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.