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.
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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.
Celery
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
Energy | 2,065kJ/ 492kcals |
|---|---|
Fat | 18g |
Saturated Fat | 4g |
Carbohydrates | 43g |
Sugars | 5.8g |
Fibre | 3.6g |
Protein | 36g |
Salt | 3g |
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