Celery Beef Shreds
Tender, richly colored shredded beef paired with crisp, vibrant green celery—this light and savory stir-fry is a classic Zhejiang home-style dish.
Ingredients
Beef tenderloin (remove all tendons, slice into shreds across the grain)
150 g
Celery (remove roots and leaves, cut into 4 cm sections)
100 g
Egg white (about 25 g)
1
Shaoxing wine
15 g
MSG
1.5 g
Soy sauce
20 g
Sesame oil (10 g used to mix with beef shreds)
25 g
Cooking oil (75 g actually used)
750 g
Fine salt
1.5 g
Wet starch
25 g
Instructions
1
Marinate the beef shreds
Remove all tendons from the beef tenderloin and slice it into shreds across the grain. Place the shreds in a bowl, add the Shaoxing wine, fine salt, and egg white, and mix well. Stir in the wet starch until the mixture becomes sticky, then add 10 g sesame oil and mix thoroughly. Set aside to marinate.
2
Prepare the celery
Remove the roots and leaves from the celery and cut it into 4 cm sections. Blanch in boiling water until about 60 percent cooked, then rinse under cold water and set aside. Cut the scallion into sections.
3
Slip-fry the beef shreds
Heat a wok over the fire and, after oiling the wok, add the cooking oil. When the oil reaches about 60 percent hot (around 150°C), add the beef shreds and stir to separate them. As soon as they turn a jade white color, remove them and drain off the oil.
4
Finish the dish
Leave a small amount of oil in the wok, add the scallion sections and stir briefly, then add the beef shreds and celery. Pour in the Shaoxing wine, add the soy sauce and MSG, and stir-fry evenly. Drizzle with a little oil and serve.
