Stir-Fried Beef With Celery - cooking recipe

Ingredients

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1/2 bunch celery (about 6 large stalks)
2 green onions (with tops)
1 tablespoon cornstarch
1 tablespoon cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
1/2 cup chicken broth
1/2 teaspoon salt
2 tablespoons dark soy sauce

Preparation

Trim fat from beef; cut beef with grain into 2-inch strips.
Cut strips across grain into 1/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Cut celery diagonally into 1/4-inch slices.
Cut green onions into 2-inch pieces.
Mix 1 tablespoon cornstarch and the water.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
Remove beef from wok.
Add 3 tablespoons vegetable oil to wok; rotate.
Add celery; stir-fry 1 minute.
Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
Cover and cook 2 minutes.
Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
Stir in beef and 2 tablespoons soy sauce; heat to boiling.
Garnish with green onions.