Pepper Steak and Celery Stir-Fry With Lemon
, Serves 4
A fast, peppery beef stir-fry with crisp celery, finished in a buttery lemon-soy sauce.
| 450 g sirloin, skirt or hanger steak, set in the freezer for 10 minutes until firm | Slice beef, season & coat | Sear in 2 batches, ~2 min each | Cook celery & aromatics, 1 min | Return beef, add soy & butter, 30 sec | Squeeze in lemon, toss, serve |
| salt and 2 tsp pepper | |||||
| 1 tablespoon cornstarch | |||||
| 1 tsp light brown or granulated sugar | |||||
| 1 tablespoon oil (for searing the beef) | |||||
| 1 lemon, peel removed in wide strips | |||||
| 1 tablespoon oil (for the celery) | |||||
| 5 celery stalks, thinly sliced on a bias | |||||
| 3 garlic cloves, finely grated | |||||
| 3 scallions, thinly sliced, whites and greens separated | |||||
| 2 tablespoons soy sauce | |||||
| 30 g unsalted butter, cut in pieces | |||||
| juice of 1/2 lemon, plus 1/2 lemon to serve |
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