Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
2 tbsp reduced salt light soy sauce
1 tsp toasted sesame oil
2 clove/s garlic, finely grated
½ tsp ginger, finely grated
250g Beef rump steak stir fry strips
3 stalks Waitrose Duchy Organic Celery
1 tbsp Essential Vegetable or Sunflower Oil
3 Essential Salad Onions, trimmed and cut into 3cm pieces
1½ tbsp oyster sauce
250g pouch microwaveable basmati rice or 275g pack egg noodles, to serve
Combine the soy sauce, sesame oil, garlic and ginger in a bowl. Add the steak and a good grinding of black pepper, then turn to coat in the mixture. Allow to marinate briefly while you cut the celery stalks into ½ cm slices. Reserve any celery leaves to serve.
Heat the vegetable or sunflower oil in a wok or large frying pan over the highest heat. Once smoking, add the beef and fry for 2-3 minutes until all the cut surfaces of the meat are thoroughly cooked and browned. Discard any excess marinade.
Add the sliced celery, salad onions and oyster sauce; stir fry for another 2 minutes until the celery has softened a little but still has a bit of crunch. Serve immediately with the celery leaves scattered over and some cooked rice or noodles.
This is delicious in a spring soup with peas, leeks and broad beans. Or chop it finely and add to tuna mayonnaise.
Typical values per serving when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of Waitrose Reduced Salt Light Soy Sauce in trolley 0