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Steak and celery stir fry

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.

Serves 2 · Prep 10 min · Cook 10 min

Photo of Steak and celery stir fry

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

Method

  1. 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.
  2. 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.
  3. 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.