Minced beef and celery stir-fry
Chinese Cooking Demystified · ♥ 4.7K likes · 167.9K views · 12 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g beef loin
Cut 150 g of beef loin into strips, then a smaller dice, then hand mince about five minutes to a roughly chopped texture. Hand mincing makes a big difference to the final dish.
- 1¼ tsp dark soy sauce
- 1 tsp liaojiu
- salt
- 1½ tsp cornstarch
Mix the beef with 1.25 tsp dark soy sauce, 1 tsp liaojiu, salt and 1.5 tsp cornstarch and set aside.
- 220 g western celery
- 1¼ tsp salt
Peel the outer layer off the bottom of about 220 g of western celery if it looks fibrous, cut it in half, cut the wider part into 3 or 4 strips and the smaller part into 2 or 3.
Mince the celery into half centimetre pieces, mix in 1.25 tsp salt and set aside to purge for 10 minutes. Give the leaves a couple of rough chops and set them aside.
Doubanjiang, aromatics and finishing sauce
- 15 g doubanjiang
- 5 g ginger
- 3–4 cloves garlic
Measure out 15 g, 1 tbsp, of doubanjiang and mince 5 g of ginger with 3 to 4 big cloves of garlic.
- ½ tsp soy sauce
- ¼ tsp MSG
- 1 tsp cornstarch
- 2 tbsp water
Mix a finishing sauce of half a teaspoon soy sauce, a quarter teaspoon MSG, 1 tsp cornstarch and 2 tbsp water.
Squeeze the purged celery to expel as much water as possible.
- 2 tbsp oil
Get the wok piping hot, shut off the heat, add about 2 tbsp of oil, heat on medium high, add the beef, break it up quickly and fry until the colour has changed.
Shut off the heat, squash the beef up the side of the wok, add another tablespoon of oil and the doubanjiang, then turn the heat back on low and fry until the oil turns red, about one and a half minutes.
Mix the beef back in, turn the heat to high, give it a quick fry, then add the celery and mix again.