Skillet Beef and Celery

Recipe View 10 mins In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and thinly sliced celery. Sauté, stirring occasionally, until the onions are translucent and the celery is slightly softened and golden brown (approximately 8-10 minutes). Remove the onion and celery mixture from the skillet and set aside in a bowl.

Recipe View 7 mins Return the skillet to the heat and add the remaining 2 tablespoons of vegetable oil. Once the oil is hot, add the sliced beef chuck in a single layer, being careful not to overcrowd the pan. Sear the beef until well-browned on all sides (about 5-7 minutes). Season with salt and pepper.

Recipe View 40 mins Pour in the soy sauce and water, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer. Cover the skillet and reduce the heat to low. Simmer gently for 30-40 minutes, or until the beef is tender.

Recipe View 10 mins Return the cooked onion and celery mixture to the skillet with the beef. Stir to combine and simmer for an additional 10 minutes to allow the flavors to meld.

Recipe View 2 mins In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Pour the cornstarch slurry into the skillet, stirring constantly to prevent lumps from forming. Continue to stir until the sauce thickens to your desired consistency (about 1-2 minutes).

Recipe View 0 mins Serve the skillet beef and celery hot over steamed rice or noodles. Garnish with chopped green onions or sesame seeds, if desired.