Categories: June2011, Stir-fry, asian, beef, celery, chinese, main dish

Ingredients

• 3/4 lb sirloin steak
• 1 Tbs soy sauce
• 1 Tbs cooking wine or dry white sherry
• 1/2 tsp Asian sesame oil
• 2 tsp cornstach
• 2 Tbs dark soy sauce
• 1 Tbs Chinese rice wine or dry sherry
• 1 Tbs water
• 2 tsp granulated sugar, or to taste
• 3 Tbs vegetable or peanut oil, divided
• 2 cloves of garlic, chopped
• 4 ribs celery, cut on the diagonal into thin slices
• 1/2 tsp salt, or to taste

Directions

1. Cut the beef across the grain into thin slices approximately 1 1/2 inces long. 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.

2. Combine the dark soy sauce, rice wine or sherry, water, and sugar in a small bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 1/2 Tbs 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.

4. Heat 1 1/2 Tbs oil in the 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).

5. Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 or 2 more minutes to blend the flavors. Serve hot.

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