To begin with, Chinese celery is usually more leafy, stronger in flavor, and thinner than regular celery but you can still sub regular celery. I got like $1 bundle worth for this dish.
Meat was thinly sliced chuck, which is still tough af. Added a bit of corn starch, a tiny bit of baking powder, and an egg white to tenderize. Then added some shaoxing wine and a bit of soy sauce, black pepper, and white pepper. No salt since the sauces are salty.
Hot wok. Oil. Garlic and ginger. Black bean paste. Beef. Chinese celery. Add a bit of sugar to taste and finish with like a spoon of oyster sauce. Done. Eat with steamed rice.
When you treat beef in this way, the meat stays tender for any cut that you have available. Just let the meat sit in the egg white, corn starch, and bit of baking powder for at least 30 minutes and it’s crazy tender. To the point where I would say never stir fry with tenderloin because you can cook that to a medium, but you can never reheat it. Works for any type of meat.
Cost me like maybe $3 worth of meat, $1 of celery, and the rest was just in my pantry.
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To begin with, Chinese celery is usually more leafy, stronger in flavor, and thinner than regular celery but you can still sub regular celery. I got like $1 bundle worth for this dish.
Meat was thinly sliced chuck, which is still tough af. Added a bit of corn starch, a tiny bit of baking powder, and an egg white to tenderize. Then added some shaoxing wine and a bit of soy sauce, black pepper, and white pepper. No salt since the sauces are salty.
Hot wok. Oil. Garlic and ginger. Black bean paste. Beef. Chinese celery. Add a bit of sugar to taste and finish with like a spoon of oyster sauce. Done. Eat with steamed rice.
When you treat beef in this way, the meat stays tender for any cut that you have available. Just let the meat sit in the egg white, corn starch, and bit of baking powder for at least 30 minutes and it’s crazy tender. To the point where I would say never stir fry with tenderloin because you can cook that to a medium, but you can never reheat it. Works for any type of meat.
Cost me like maybe $3 worth of meat, $1 of celery, and the rest was just in my pantry.