Beef with Celery (China)

Yield: 4 servings

Ingredients

• 1 (1 pound) round steak
• 2 tablespoons soy sauce
• 1 teaspoon white vinegar
• 1 egg white
• 4 to 6 stalks celery
• 1 1/2 cups water
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 6 scallions, cut into 1 inch pieces
• 1 tablespoon finely chopped, pared fresh ginger root
• 1 clove garlic, crushed
• 1 1/2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 2 teaspoons oyster sauce

Instructions

1. Cut meat across the grain into thin strips 1 1/2 inches long.
2. Combine 1/2 tablespoon of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork until foamy. Mix in meat. Cover and let stand 2 hours.
3. Cut celery into 1/2-inch diagonal slices.
4. Combine celery, 1 cup of the water and the salt in saucepan. Cook over medium-high heat until boiling. Boil 3 minutes.
5. Drain celery.
6. Heat 2 tablespoons of the oil in wok over high heat.
7. Drain meat and add to wok. Stir fry until meat is brown, about 5 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok. Add celery, onions, ginger and garlic. Stir fry 1 minute. Return meat to wok; mix well.
8. Combine remaining 1/2 cup water, 1 1/2 tablespoons soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.