Yield: 2 to 3 Servings

Adapted from Happy Wok

Love tender-crisp cooked celery. Makes a great combination and alternative to beef with broccoli, etc. My last time making this I only had half a bunch of celery and no green onions. I add a julienned onion to round it out. An excellent dish.

Beef:

• 1lb beef flank steak

Tenderize: (optional)

• ¼tsp baking soda
• 3TBS water

Marinade:

• 1egg white
• 1TBS light soy sauce
• 1tsp Chinkiang black vinegar
• 1pinch white pepper
• ¼tsp salt
• 1-2½TBS of corn starch
• 1TBS of oil

Celery & Stir-fry:

• 1lb celery, ½ inch diagonal slices
• 6cups water
• 1tsp salt
• 2stalks green onion, chopped 1 inch lengths or 1 onion, julienned
• 1tsp ginger, minced
• 1tsp garlic, minced

Sauce:

• ¼cup beef broth
• 1tsp light soy sauce
• 1TBS oyster sauce
• 1tsp sesame oil
• 1tsp sugar
• 1tsp corn starch

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate the beef: Add egg white to a small bowl. Add soy sauce, vinegar and beat until foamy. Add meat and mix to coat. Add corn starch, mix. Add oil to meat and stir well. Marinate 15 to 30 minutes.

Drain to remove excess marinade.

Make the sauce: Mix all of the sauce ingredients in a small bowl and set aside.

Prepare celery: Bring 6 cups of water to a boil, add 1 tsp salt and celery and onion if using. Blanch 2 minutes, drain and set aside.

Stir Fry:  Add oil to wok. Add meat to wok, stir fry until light brown all over, 1 to 2 minutes. Remove meat fromwok, set aside.

Add green onion, garlic, ginger to wok. Stir fry until fragrant. Add additional oil if the wok is too dry.

Add celery and stir fry one minute. Return meat to wok. Stir fry 30 seconds. Add sauce and bring to boil. Stir until thickened. Taste and adjust seasoning. An extra tsp each of soy sauce and oyster sauce is always welcome.

Serve with steamed rice.