Steak and celery stir fry

Name: Steak and celery stir fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp reduced salt light soy sauce; 1 tsp toasted sesame oil; 2 clove/s garlic, finely grated; ½ tsp ginger, finely grated; 250 g 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; 250 g pouch microwaveable basmati rice or 275g pack egg noodles, to serve

On the table in 20 minutes, this dish makes great use of top-quality organic celery. Its flavour works with other meats too – try swapping the beef strips for sliced chicken breast or thigh fillets.

4.5 out of 5 stars(7) Rate this recipe

Healthy1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

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

Method

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.