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Stir-Fried Beef with Celery and Cilantro

Stir-Fried Beef with Celery and Cilantro

By Phoebe MaglathlinFebruary 4, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes

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.

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.

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

  • 2

    tablespoons fish sauce, divided

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 3

    tablespoons peanut oil, divided

  • 3

    large or 6 small celery stalks, sliced ¼ inch thick on the diagonal (about 2 cups)

  • 2

    medium shallots, halved and thinly sliced

  • ½

    cup roasted peanuts

  • 2

    Fresno chilies, stemmed, seeded and thinly sliced

  • 1

    bunch cilantro, stems minced, leaves chopped, reserved separately

  • 3

    medium garlic cloves, minced

Step 1

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.

Step 2

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook without stirring until well browned, 1 to 1½ minutes.

Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes.

Transfer to a clean medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining meat.

Step 3

Add the remaining 1 tablespoon oil to the skillet and heat over medium-high until barely smoking. Add the celery, shallots, peanuts, chilies and cilantro stems. Cook, stirring occasionally and scraping up the browned bits, until the celery and shallots are lightly browned, about 3 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the beef and accumulated juices, then cook, stirring, until most of the juices have evaporated, about 1 minute.

Step 4

Off heat, stir in the remaining 1 tablespoon oyster sauce, remaining 1 tablespoon fish sauce and 1 tablespoon water, then sprinkle with the cilantro leaves.