Beef, mushroom and celery stir fry
02-18-10 · Healthy veggies, Mighty meaty Tags: Asian, beef, Chinese, mushrooms
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If you watch the Discovery Travel & Living Channel, you might have come across Kylie Kwong’s cooking show. Kylie Kwong is an Australian restauranteur of Chinese descent. She created rather eclectic dishes on the first season of her show, then, she traveled to China and Hong Kong apparently in a “search for roots” kind of mission and tried her hand at cooking Chinese dishes. Not the modern/fusion kind this time but the peasant cooking kind.
One thing I noticed about her “Chinese” dishes was how she seemed to be using the same combination of seasonings for almost every dish she made. It was always black vinegar, Chinese cooking wine, soy sauce and a bit of sugar. More than once, I wondered if those were the only Oriental seasonings she was familiar with. I tried the combination, found out it was actually good, although I wouldn’t recommend that you use the same combination for every stir fried dish you cook.
Serves 3 to 4.
Ingredients:
250 g. of sukiyaki cut beef, cut into one-inch wide pieces
1 tbsp. of black vinegar (available in Asian stores)
2 tbsps. of Chinese cooking wine
1 tbsp. of light soy sauce
2 tbsps. of corn starch
1 tsp. of sugar
pepper
2 to 3 celery ribs
1 onion or 2 shallots
200 g. of mushrooms (any kind, really)
2 to 3 tbsps. of peanut or soya oil
First, marinate the beef. Place the meat in a bowl, pour in the soy sauce, wine, black vinegar, sugar and some pepper. Mix. Add the cornstarch and mix to coat each piece of meat well.
Prepare the vegetables. Peel and slice the onion or shallots. Slice the mushrooms, Cut the celery ribs diagonally into one-inch lengths.
If you’re not using a non-stick pan, heat the pan before adding the oil to prevent the meat from sticking. Why that is so, I don’t know. But, trust me, it works. So, heat the oil and, when smoking hot, add the beef and stir fry, separating the pieces as you do, just until the meat starts to change color.
Add the rest of the ingredients and stir fry for two to three minutes or until the vegetables are done but not overcooked. The term tender-crisp has been used to describe this ideal texture of vegetables in a stir fry. It isn’t easy to determine when exactly the vegetables get to that stage but if you’ve been stir frying for a long time, you’d know. And if you practice stir frying enough, you’d find out too.
Turn off the heat and adjust the seasonings. Transfer the cooked stir fry to a dish and serve hot.
thanks Miss Connie… this recipe looks like a kkeper. And it looks easy to make too..
Easy and fast. I love dishes that cook in 15 minutes or less hehehe
Wow! I’m gonna make that. Your a “super cook?.
With a question mark?
That should have been punctuated with no less than an exclamation point!
hehehe Thank you!
sorry abt that. but really your a super cook, hehe.
Due to the location of the question mark key relative to the quotation key, I figured it out hehehe
I’ve been seeing peanut oil a lot in recipes lately. Where can I get it? Thank you!
In the cooking oil section of some supermarkets.
geeezz what a mouth watering dishes u made ma’am connie. especially beef mushroom and celery stir fry.thanks for this recipe.
Thanks for sharing your recipes… Keep it up…
mushrooms look so fresh. will definitely try this recipe soon. thanks for sharing again
just cooked it last night, though i substituted some of the veggies because i’m not allowed to eat mushroom! i used potatoes instead( hubby and son are potato addicts, i think most french people are). i fried the potatoes separately till nicely browned and crispy and added it to the stir fried beef when the meat was done! it simple, fast and delicious! thanks for inspiring my kitchen as always!
That’s a version that my younger daughter would like — she’s a potato addict too.
Hi there, That looks delicous!! I want to try that but I am missing..
black vinegar ( where to buy that), chinese cooking wine( i have white wine), and peanut oil. I am adding this to my TO COOK LIST. thank you.
Karen sok
Ther’re available in ASian stores. And ASian sections of supermarkets.
I could not find black vinegar anywhere. Can I substitute that with white or red vinegar?
No, they taste different.
Can I used any kind of vinegar instead of the black vinegar?
No. Black vinegar has a distinct taste. Not really sour but rather salty and sweet.
hmm. I love Chinese stir-fries! Looks like you can also use oyster sauce with this, I don’t know if it will taste the same, but it will surely be a hit, too! Love love love oyster sauce!
hi ms. connie, thanks for this recipe.
by the way, regrading black vinegar and Chinese cooking wine, is it ok not to include this ingredients or any alternative, since we have kids that might not like the taste? my kids love the beef mushrooms that their yaya cooked for them. but it was just plain butter, garlic, beef and mushrooms slices but not quite really sure. i hope you can also share something like this for the kids.
thanks so much.
olen
It’s not sour, don’t worry. Tastes more like Worcestershire sauce.