Beef and Celery Stir Fry

Cook Time 35 minutes

Servings 4

Ingredients

400g beef rump steak, thinly sliced, or beef stir fry strips

1 tbsp oyster sauce

2 tbsp neutral cooking oil

1 tsp sesame oil

½ tsp anchovy salt 

¼ tsp MSG

½ tsp sea salt

½ tsp sugar

½ tsp cracked black pepper

Other

6 tbsp neutral cooking oil

20g ginger, finely sliced

2 cloves garlic, roughly chopped

2 bunches of Chinese celery, chopped into 3-4 cm segments or ½ bunch celery stalks, thinly sliced

¼ tsp anchovy salt

¼ MSG (optional)

½ tsp sea salt

½ tsp sugar

1 tsp sesame oil

¼ bunch coriander, roughly chopped (optional), to garnish

Cracked black pepper

Method

In a medium bowl, add all beef stir fry marinade ingredients, mix and combine well and allow to marinate for a minimum of 30 minutes. For best results marinate in the fridge overnight.

In a large wok on low-medium heat, add 3 tablespoons cooking oil, garlic, ginger and stir fry for 15-30 seconds or until fragrant.

Add marinated beef and stir fry on high to medium for 1-2 minutes or until half-cooked through then remove and set aside.

Add 3 tablespoons cooking oil, Chinese celery or celery stalks, anchovy salt or MSG, sea salt, and sugar and stir fry for 2 minutes high-medium or until Chinese celery begins to wilt.

Duncan’s tip: If using celery stalks, pre-blanch in lightly salted boiling water for 2 minutes prior to stir frying.

Return beef and stir fry on medium-high for 1-2 minutes or until well combined.

Remove and place on a serving plate and garnish with sesame oil, cracked black pepper and a small handful of coriander.