This dish features tender and juicy beef slices paired with crisp, fragrant celery. The flavors are further elevated by the salty, savory depth of Pixian Doubanjiang (spicy broad bean paste) and the sweet umami notes of light soy sauce. This simple yet flavor-packed dish is a perfect choice for a quick meal while delivering a well-balanced combination of protein and vegetables, making it an ideal addition to any busy weekday dining table.

Ingredients

Main Ingredients

1. Beef: Use beef tenderloin or chuck meat. Opt for cuts with a clear grain and evenly distributed fat to ensure tender and flavorful results.

2. Celery: Celery provides a fresh aroma and crunch, serving as the backbone of this dish that balances the richness of the beef.

Seasonings

1. Vegetable Oil (Cooking Oil): Used for stir-frying, neutral oils like soybean or blended oil are ideal for maintaining a natural flavor profile.

2. Salt: The base seasoning, adjust according to taste.

3. Pixian Doubanjiang: A signature Sichuan condiment that adds a rich salty and mildly spicy kick to the dish.

4. Light Soy Sauce: Brings a subtle umami flavor and enhances the taste of the beef slices.

5. Ground Black Pepper: Adds a touch of warm spiciness to complement the sweetness of the beef.

6. Meat Tenderizer: A secret to achieving soft and tender beef slices, helping to enhance the overall texture and flavor.

Cooking Instructions

1. Prepare the Beef

• Slice tenderloin or chuck meat against the grain into thin slices after first cutting it into manageable chunks (cutting across the grain helps tenderize the meat and make it easier to chew).

• Place the beef slices in a bowl and add a pinch of ground black pepper, salt, and meat tenderizer. Mix well by hand, massaging the meat to evenly coat it with the seasonings. Let the beef sit and marinate for about 10 minutes to absorb the flavors.

2. Prepare the Celery

• Rinse the celery, then cut it diagonally into segments about 4-5 cm long, ensuring even cooking and a pleasing crunch.

3. Stir-Frying

• Heat a wok over medium-high heat and add vegetable oil (ensure the wok is hot before adding oil to avoid sticking).

• Add a spoonful of Pixian Doubanjiang and stir-fry over medium-low heat until the paste becomes fragrant and releases its vibrant red oil.

• Turn the heat to high and add the marinated beef slices. Quickly stir-fry until the beef changes color and is just cooked through (avoid overcooking to maintain a tender texture).

• Add the celery slices and continue stir-frying for 2-3 minutes until the celery is cooked but still crisp and brightly green.

• Season with a touch of salt and light soy sauce based on personal preference, stir well, and serve immediately.

Key Features of the Dish

• Texture: The beef is tender, juicy, and rich, while the celery adds a refreshing crunch, creating a delightful contrast in each bite.

• Flavor: The Pixian Doubanjiang imparts a robust umami taste with a hint of spiciness, while the black pepper enhances the beef’s natural sweetness.

• Appearance: The vibrant red hues of the beef, combined with the bright green celery, result in a visually appealing dish that is sure to whet your appetite.

Tips for Success

1. Marination is Key: When marinating the beef, keep the seasoning amounts moderate and let it sit for around 10 minutes—not too long—to ensure the best flavor and texture.

2. Master the Heat: Stir-fry the beef over high heat, and remove it from the pan as soon as it changes color to avoid overcooking.

3. Adjust Salt Levels: Since Pixian Doubanjiang contains a significant amount of salt, adjust additional salt in the dish accordingly to prevent it from becoming too salty.

This delightful dish, “Stir-Fried Beef with Celery,” is quick, simple, and full of aroma and flavor. Serve it alongside steamed rice for an easy and well-balanced meal, or enjoy it on its own as a flavorful side dish. If you have more ideas for adjustments or enhancements, feel free to share your thoughts—I’d be happy to help refine it further for you!

Let me know if there’s anything to customize. 😊