Chinese cuisine

Easy

Beef Slivers With Celery Hearts

Name: Beef Slivers With Celery Hearts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 10 oz. Beef tenderloin; 3 oz. Celery hearts; 0.5 oz. Dried red chilies, julienned; 0.5 oz. Red chilies,julienned; 0.5 oz. Ginger, peeled and julienned; 0.5 oz. Garlic, julienned; 4 tbsp. Cooking oil; Marinade; 0.25 tsp. Salt; 1 tbsp. Shaoxing wine; 1 tbsp. Soy sauce; 2 tsp. Corn starch; 2 tsp. Water; Sauce; 0.25 tsp. Salt; 1 tbsp. Soy sauce; 1 tbsp. Shaoxing wine

Chef Chen Yichun

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This recipe is a common home-cooked dish in Sichuan. Using celery, the texture is much improved if you sprinkle the strips with a little salt and leave them for 15-30 minutes to drain out excess water. Fleshy vegetables are best stir-fried in advance for a minute or two over a moderate heat, to ‘break their rawness’: they can then be added to the meat at the last minute. You can substitute chicken or beef for the pork in the above recipe if you like.

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

10 oz. Beef tenderloin
3 oz. Celery hearts
0.5 oz. Dried red chilies, julienned
0.5 oz. Red chilies,julienned
0.5 oz. Ginger, peeled and julienned
0.5 oz. Garlic, julienned
4 tbsp. Cooking oil
Marinade
0.25 tsp. Salt
1 tbsp. Shaoxing wine
1 tbsp. Soy sauce
2 tsp. Corn starch
2 tsp. Water
Sauce
0.25 tsp. Salt
1 tbsp. Soy sauce
1 tbsp. Shaoxing wine

Directions:

Step 1

Cut the beef as evenly as possible into very fine strips, discarding any fatty or grisly bits. Ideally, the strips will all be about 2-inch (5cm) long.

Step 2

Place the beef in a bowl, add the marinade ingredients and stir in one direction to mix. Leave to stand for about 15 minutes. ● 1/4 tsp salt ● 1 tbsp Shaoxing wine ● 1 tbsp Soy Sauce ● 2 tsp Corn starch ● 2 tsp water

Step 3

Wash and trim the celery hearts, and then cut them into 2-inch (5cm) lengths. Season it with ¼ tsp salt (to taste) and set aside.

Step 4

Thinly slice the ginger, garlic, red chilies, dried red chilies, and set aside.

Step 5

Season the wok, then add 4 tablespoons of oil and heat over a high flame, and when the oil reaches 250°~300°F(120°~150°C), add the beef slivers and stir briskly to separate them. Stir-fry for a minute or so until the meat is just about cooked, then set aside.

Step 6

In the same wok, toss in the dried red chillies, ginger, garlic, red chillies, and stir fry until fragrant. Toss in the beef, celery, and continue to stir-fry until the celery are tender. Then add the sauce to the wok. Cook for a few seconds more until the sauce has thickened, and then turn onto a serving plate.

Step 7

Serve immediately.

Final Notes

1. Paprika can be used instead of dried red chili. 2. Celery can also be marinated with a little salt in advance for a while, which can not only make celery tasty, but also remove excess water from celery, and increase the crispness.