China · Hunan
Hunan Stir-Fried Beef with Celery
Thinly sliced beef seared over fierce heat with bird's eye chili and pickled wild chili, finished with crisp celery and cilantro.
The yellow in the name refers to the cattle of the Hunan hills, which are grass fed and paler than industrial beef. Everything here is cut thin and cooked fast over the highest heat the stove will reach. Celery, not carrot, is the traditional partner, and its cool crunch is what balances the chili.
Ingredients
- beef tenderloin400 g
- celery200 g
- bird's eye chili30 g
- pickled wild chili30 g
- cilantro30 g
- cooking oil15 ml
- soy sauce6 ml
Directions
- 1
Cut the beef tenderloin into slices no more than three centimeters wide and three millimeters thick, pour over six milliliters of soy sauce and mix by hand; set aside.
- 2
Cut the celery into pieces no longer than five centimeters and set aside.
- 3
Shred the bird's eye chili and set aside.
- 4
Chop the pickled wild chili and set aside.
- 5
Cut the cilantro into pieces no longer than three centimeters and set aside.
- 6
Heat the wok, add fifteen milliliters of oil and wait thirty seconds over high heat for it to come up to temperature.
- 7
Add the bird's eye chili and the pickled wild chili and fry until fragrant.
- 8
Add the beef and the celery, then stir-fry over high heat for one minute.
- 9
Turn off the heat, scatter over the cilantro and plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.