Beef & Celery Stir-fry

Beef & Celery Stir-fry

西 芹 炒 牛 肉

xī  qín  chǎo  niú  ròu

The combination of beef and celery has a wonderfully fresh taste to it, and the celery adds crunchiness. Kinchai is the Chinese name for celery, malting the origin of this recipe clear, but the addition of sugar, garlic and fish sauce gives the stir-fry its distinctively Cambodian flavor.

The Recipe

Ingredients:

Marinade (A):

• 1 tablespoon light soya sauce
• 1 teaspoon dark soya sauce
• 1 teaspoon msg
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1 egg white,beaten lightly

Gravy (B mixed in bowl):

• 3 teaspoons tapioca or cornflour
• 6 tablespoons water
• 1 tablespoon light soya sauce
• 1 tablespoon sherry
• 1 tablespoon oyaster sauce

Other Ingredients:

• 455 g (1 lb) fillet or rump steak
• 6 stalks celery
• 6 slices ginger
• 1 tablespoon chopped garlic
• 2 stalks spring onions, cut into 2 1/2 cm(1 in) lengths

Preparation:

1. Slice meat into 2 1/2 cm (1 in ) strips. Let beef stand in marinade A for 1 hour.
2. Cut celery diagonally and boil rapidly in salted water for 1/2 minute. Drain and rinse in cold water. Set aside.
3. Heat wok. Add 2 tablespoons oil and when hot, cook the beef in two portions. Remove and set aside.
4. In a clean pan, heat 2 tablespoons of oil till very hot. Fry celery for 1/2 minute, push to one side of pan and stir-fry ginger and garlic till light golden brown. Bring back celery and fried beef into pan. Stir in gravy B and add to meat mixture. Add spring onions and stir till well combined. Serve hot.

• vocabulary

ròu
肉:                meat                          n.rou

niú ròu
牛   肉:         beef                            n.niurou

qín cài
芹   菜:        celery                          n.qincai

yáng cōng
洋     葱:     onion                          n.yangcong

jiàng yóu
酱     油:     soya sauce                  n.jiangyou

miàn fěn
面      粉:      flour                          n.mianfen

yù mǐ fěn
玉  米  粉:     cornflour                   n.yumifen

jiāng
姜:                ginger                      n.jiang

dà suàn
大    蒜:         garlic                       n.dasuan