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Beef with Celery (China)


  • 1 (1 pound) round steak
  • 2 tablespoons soy sauce
  • 1 teaspoon white vinegar
  • 1 egg white
  • 4 to 6 stalks celery
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 6 scallions, cut into 1-inch pieces
  • 1 tablespoon finely chopped, pared fresh ginger root
  • 1 clove garlic, crushed
  • 1 1/2 tablespoons dry sherry
  • 1 tablespoon cornstarch
  • 2 teaspoons oyster sauce


  1. Cut meat across the grain into thin strips 1 1/2 inches long.
  2. Combine 1/2 tablespoon of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork until foamy. Mix in meat. Cover and let stand 2 hours.
  3. Cut celery into 1/2-inch diagonal slices.
  4. Combine celery, 1 cup of the water and the salt in saucepan. Cook over medium-high heat until boiling. Boil 3 minutes.
  5. Drain celery.
  6. Heat 2 tablespoons of the oil in wok over high heat.
  7. Drain meat and add to wok. Stir fry until meat is brown, about 5 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok. Add celery, onions, ginger and garlic. Stir fry 1 minute. Return meat to wok; mix well.
  8. Combine remaining 1/2 cup water, 1 1/2 tablespoons soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

Makes 4 servings.


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