Stir-Fried Beef and Celery

Qincai Chao Niurou Si (芹菜炒牛肉丝)

Tender slivers of velveted beef are stir-fried with tender-crisp celery and sweet refreshing red pepper in this simple but delicious homestyle recipe.

Stir-Fried Beef and Celery is an often overlooked and supremely underrated dish. It has quickly become one of my favorite go-to-recipes for a delicious but quick weeknight stir-fry. This incredibly flavorful stir-fry dish is salty and umami with just a touch of heat from Sichuan Chili Bean Paste. The flavor is further augmented with a hint of natural sweetness from Red Pepper. The contrasting textures of tender, velveted strips of Beef Tenderloin among tender-crisp Celery are delightful.

Red Pointed Peppers (红尖椒) and Red Bell Peppers are both great options to pair with the Beef and Celery in this stir-fry. Red Pointed Peppers, also known as Sweet Pointed Peppers, are rather long, thick peppers that are somewhat similar in shape to a long banana pepper. They can be a bit spicy in China and are less sweet than a Red Bell Pepper. In my opinion, Red Pointed Peppers also have just a slight undertone of bitterness when fresh that disappears when cooked and seasoned properly. Red Bell Peppers, which are more readily available at most western supermarkets, are another great option. They obviously lack any heat, but more than make up for that in sweetness.

For an additionally punch of aromatic flavor, four-inch-long pieces of green Scallion stalk can be added to and mixed in with the stir-fry just before adding the Brightening Oil. If using fresh Scallion in this manner, I would recommend using a Sichuan Pepper Oil instead of Scallion Oil to add a wider range of flavor and sensation. This, obviously, is just a recommendation. Stir-Fried Beef and Celery is a relatively simple homestyle dish, so many small adjustments can be made to suit one’s preference. This includes using Sichuan Pickles (四川泡菜), adding Red Chilies, or omitting spicy elements all together.

Prep Time: 15 min

Cook Time: 5 min

Total Time: 20 min

Serving: 2 - 4 people

Ingredients

250 – 300 g. Beef Tenderloin (牛里脊)

Marinade
1 tsp. Dark Soy Sauce
1/2 tsp. Light Soy Sauce
1/4 tsp. Baking Soda
1/4 tsp. Ground White Pepper

1 Egg White
1 Tbsp. Corn Starch
2 Tbsp. Peanut Oil

2 – 3 bunches of Chinese Celery

Aromatics and Peppers
3 – 4 cloves of Garlic
1 2-inch block of Ginger
1 large Red Pointed Pepper (红尖椒; OR 1/2 of a Red Bell Pepper)

Sauces and Seasonings
1 tsp. Water
1 tsp. Corn Starch
1/2 tsp. Light Soy Sauce
1/4 tsp. Chicken Bouillon Powder
1/4 tsp. Ground White Pepper

Peanut Oil

1.5 Tbsp. Sichuan Chili Bean Paste

Brightening Oil
1/4 tsp. Scallion Oil

Directions

1.) Prepare the Beef:

• Wash off the Beef and pat it dry with paper towels.
• Cut the Beef into 1/2-inch-thick slices that are about 4-inches long.
• Cut the slices into long 1/2-inch-thick strips resembling the thickness of chopsticks.
• Place the strips of Beef into a large bowl.
• Fill the bowl with water; drain the water.
• Fill the bowl with water again, massage the Beef gently, and then drain the water.
• Repeat this process until the water runs nearly clear. Then, squeeze out as much water from the Beef as possible.

2.) Marinade the Beef:

• Add the Marinade ingredients (Dark Soy Sauce, Light Soy Sauce, Baking Soda, and Ground White Pepper) to the Beef slivers and mix them by hand until absorbed into the meat.
• Add the Egg White and mix again by hand until absorbed by the meat.
• Add the Corn Starch and mix by hand until every piece of meat is lightly coated.
• Add 2 Tbsp. of Peanut Oil and mix gently.
• Allow the Beef to rest for at least 15 minutes.

3.) Cut the stalks of Celery into 4-inch-long pieces and set them aside in a bowl.

• Peel, smash, and dice the Garlic.
• Peel, smash, and dice the Ginger.
• With the blade running down the length of the Pointed Pepper, cut a slit halfway into the Pepper. Begin to roll open the Pepper while slicing along its inner side to remove the core and seeds. Cut the Pepper into roughly 4-inch-long and 1/2-inch-wide batons.

4.) Prepare the Aromatics and Peppers, placing them together in their own bowl:

5.) Prepare the Sauce ahead of time by combining all of the ingredients (Water, Corn Starch, Light Soy Sauce, Chicken Bouillon, and Ground White Pepper) in a small bowl.

6.) Fill a seasoned wok 1/3 full with Peanut Oil and heat on medium-high heat until hot. Carefully add the Beef slivers, separating them immediately after adding them to the oil with chopsticks. Fry the Beef just until browned and the pieces are separated. Pour the contents of the wok into a wire strainer set over a large pot to quickly separate the Beef from the Oil.

7.) Return about 1/4 cup of Oil back to the wok and heat on medium until hot and nearly smoking. Pull the wok away from heat and add the Aromatics and Peppers, stir-frying them for just a few seconds in the hot oil.

8.) Add the Sichuan Chili Bean paste and mix it quickly into the hot Oil.

9.) Return the wok to heat, add the Celery, increase the heat to high, and stir-fry everything just until the Celery has begun to soften. Add the Beef back to the wok and stir-fry everything just a few seconds until fully mixed.

10.) Pour in the Sauce around the meat and toss everything together quickly to combine the ingredients and thicken the Sauce. Add a drizzle of Brightening Oil and then mix everything once more.

11.) Plate the delicious Stir-Fried Beef and Celery and serve immediately with individual bowls of white rice.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy