Stir-Fried Celery with Beef

Ingredients

• Beef tenderloin: 350 g
• Celery: 1 stalk
• Red bell pepper: ½
• Scallion: 1 stalk
• Ginger: 3 slices
• Garlic: 5 cloves
• Cooking wine: 1 tbsp
• Dark soy sauce: 1 tsp
• Light soy sauce: 2 tbsp
• Salt: 2 tsp
• Cornstarch: 1 tbsp
• MSG (optional): ½ tbsp
• Egg white: ½

Instructions

1. Prepare Scallion-Ginger Water
   Slice half of the scallion and ginger into thin strips and soak them in water for about 30 minutes to create scallion-ginger water, which will be used to marinate the beef.
2. Prepare the Beef
   Cut the beef tenderloin into slightly thick strips.
3. Marinate the Beef
   1. Add the scallion-ginger water in three batches, mixing well with your hands in one direction each time until the beef absorbs the water fully.
   2. Add the light soy sauce, dark soy sauce, cooking wine, and white pepper. Mix well to let the beef absorb the seasonings.
   3. Add the egg white and mix until evenly coated.
   4. Finally, add the cornstarch (use just enough to lightly coat the beef) and mix well. Add 1 tablespoon of oil to prevent sticking. Let the beef marinate for about 20 minutes.
4. Prepare the Celery and Bell Pepper
   Wash the celery and cut it into pieces. If the celery is tough, remove the fibrous strands. Slice the red bell pepper into thin strips. Finely chop the remaining scallion, ginger, and garlic.
5. Cook the Beef
   Heat a pan and add oil (about medium heat, around 50% hot). Add the beef and use chopsticks to gently separate the pieces. Stir-fry for about 10 seconds until the color changes, then remove. The beef should be just lightly cooked, as it will be stir-fried again with the celery later.
6. Cook the Celery
   Heat the pan again, add oil, and sauté the chopped scallion, ginger, and garlic until fragrant. Add the celery and stir-fry on high heat for about 30 seconds.
7. Combine Everything
   Add salt and light soy sauce to the celery. Return the beef to the pan and stir-fry everything together for about 15 seconds. Add MSG if desired.
8. Serve