Stir-Fried Beef with Celery and Cilantro | Christopher Kimball’s Milk Street

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Milk Street Recipe

Stir-Fried Beef with Celery and Cilantro

30 minutes

Stir-Fried Beef with Celery and Cilantro

In this simple stir-fry, the freshness and crunch of sliced celery balance the savory meatiness of flank steak. We use half of the oyster sauce and fish sauce as a quick marinade for the beef, then add the remaining half at the end, to enhance the umami notes in the dish. Lime wedges and steamed jasmine rice are the perfect accompaniment.

4

Servings

Tip

Don't slice the celery too thinly or it will lose its crunch when cooked. Aim for slices that are ¼ inch thick. Don't stir the beef immediately after adding it to the skillet. Let it sear for 1 to 1½ minutes before flipping the slices. This develops browning that builds flavor in the stir-fry.

30 minutes

Ingredients

  • 1

    pound flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices

  • 2

    tablespoons oyster sauce, divided

Directions

  1. 01
    In a medium bowl, stir together the flank steak, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, the sugar, ½ teaspoon salt and 1 teaspoon pepper. Let stand for 5 minutes.

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