Dry-Fried Beef with Celery and Carrot
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Ingredients
- 400 g beef sirloin, thinly sliced
- 3 celery stalks, sliced
- 1 carrot, julienned
- 4 dried red chilli
- 3 garlic cloves
- 1 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 1 tsp cornflour
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 296 kcal
- Protein
- 21.5 g
- Carbohydrate
- 3.7 g
- of which sugars
- 1.9 g
- Fat
- 21.4 g
- of which saturates
- 6.2 g
- Fibre
- 1.4 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef with the cornflour and chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat half the groundnut oil in a wok until very hot and stir-fry the beef for 2 minutes until just browned, then lift out.
- 3
Add the remaining oil with the dried red chilli, crumbled, and garlic and fry for 30 seconds until fragrant.
- 4
Add the celery and carrot and stir-fry for 3 minutes, until starting to soften but still crisp.
- 5
Return the beef to the wok with the light soy sauce, and toss everything together for 2 minutes, until the beef is cooked through with no pink remaining.
- 6
Serve immediately with steamed rice.
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