Celery and Beef Stir-Fry (芹菜炒牛肉)

Instructions

1. 1Marinate the beef with soy sauce, wine and cornstarch for 10 minutes.

   腌牛肉

2. 2Peel the stringy ridges off the celery stalks with a vegetable peeler, then slice on the bias.

   处理芹菜

   🔍 Look for

   Visual: 芹菜表面光滑看不到纤维Stalks look smooth with no visible fibres

   You know it's right when: 切片能弯不易散丝A slice bends without stringing apart

3. 3Heat a wok over high heat. Add oil, sear the beef 70 seconds and remove.

   滑炒牛肉

   🔍 Look for High heat 70 seconds

   Visual: 肉片贴锅立刻上色，锅底无出水Slices brown on contact, no liquid in the pan

   You know it's right when: 闻到的是焦香不是生肉味Smell is roasted meat, not raw

4. 4Fry chilies, garlic and ginger 20 seconds, then add doubanjiang and stir 10 seconds until the oil reddens.

   炒红油

   🔍 Look for Medium heat 30 seconds total

   Visual: 油色变橘红，飘出酱香Oil turns orange-red and smells nutty

   You know it's right when: 豆瓣生味消失Paste no longer smells raw

5. 5Add celery and stir-fry 2 minutes. It should soften slightly but keep a bite.

   炒芹菜

   🔍 Look for High heat 2 minutes

   Visual: 颜色加深，边缘变半透明Colour deepens and edges look translucent

   You know it's right when: 咬下去有轻微阻力A piece snaps with light resistance

6. 6Return the beef, toss 30 seconds, and taste before adding any salt — doubanjiang is salty.

   回锅合炒

   🔍 Look for High heat 30 seconds

   Visual: 牛肉芹菜混匀，酱汁稀薄Beef and celery are evenly mixed, sauce thin

   You know it's right when: 咸淡平衡不发咸Seasoning tastes balanced, not sharp

7. 7Serve with steamed rice.

   出锅