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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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.
Cook’s tip
Celery
This is delicious in a spring soup with peas, leeks and broad beans. Or chop it finely and add to tuna mayonnaise.
Nutritional
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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