Pickled Pepper Celery Beef Strips
Beef tenderloin strips are lightly coated in cornstarch and briefly passed through hot oil, then quickly stir-fried with celery and a pickled chili sauce until the sauce thickens.
Ingredients
beef tenderloin
150 g
celery
100 g
red bell pepper
1
egg (use egg white)
1
pickled chili peppers
30 g
MSG
to taste
dry starch
to taste
salt
to taste
cooking wine
to taste
Instructions
1
Coat and Blanch in Oil
Separate the egg white. Wash the beef tenderloin, remove the tendons, and cut into thin strips. Add a pinch of salt, cooking wine, egg white, and dry starch, and mix well to coat. Briefly blanch the beef in hot oil until the strips separate, then remove and drain the oil.
2
Prepare Vegetables and Blanch
Wash the celery and cut into segments. Wash the red bell pepper, remove the stem and seeds, and cut into thin strips. Blanch the celery briefly in boiling water, then quickly remove and rinse under cold water; drain well.
3
Stir-Fry
Heat oil in a wok over high heat. Add the beef strips, celery strips, and red bell pepper strips, then add the pickled chili peppers along with their juice. Season with the remaining salt and MSG, stir-fry until evenly combined, reduce the sauce, and transfer to a plate to serve.
