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Serves
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Ingredients
  • 250 g rib eye steak, cut into thin strips
  • 4 sticks celery
  • 2 cloves garlic, chopped
  • 1 tsp whole peppercorns, slightly crushed
  • 1 tsp preserved black beans (optional), soaked in cold water for 5 minutes
  • 2 tbsps oil
  • 1 tbsp oyster sauce
Marinade
  • 1 tsp cornflour
  • 1 tsp light soya sauce
  • 1 pinch of white pepper
Stir Fried Beef and Celery Stir Fried Beef and Celery
Stir Fried Beef and Celery
Prep 20 minutes
Total 20 minutes
  1. Marinade the beef and set aside for 20 minutes. 
  2. Drain the black beans.
  3. Using a peeler, carefully peel a thin layer off the celery sticks. Then cut into 4 x 1 cm batons. 
  4. Heat 1 tbs oil in wok or pan until smoking, throw the beef in and fry on high heat for 30 seconds. Remove. There might be bits on the wok but don’t worry. It all adds to the flavor.
  5. Turn the heat to medium, add another tbs of oil and add crushed peppercorn, preserved black beans and garlic and fry for 1 minute until fragrant. Careful not to burn the mixture.
  6. Add the celery and fry for 2 – 3 minutes. Add the beef back in, oyster sauce and 2 tbs of water. Cook for a further 30 seconds. Serve immediately. 


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Stir Fried Beef and Celery
favorite
print
rate
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 250 g rib eye steak, cut into thin strips
  • 4 sticks celery
  • 2 cloves garlic, chopped
  • 1 tsp whole peppercorns, slightly crushed
  • 1 tsp preserved black beans (optional), soaked in cold water for 5 minutes
  • 2 tbsps oil
  • 1 tbsp oyster sauce
Marinade
  • 1 tsp cornflour
  • 1 tsp light soya sauce
  • 1 pinch of white pepper

  1. Marinade the beef and set aside for 20 minutes. 
  2. Drain the black beans.
  3. Using a peeler, carefully peel a thin layer off the celery sticks. Then cut into 4 x 1 cm batons. 
  4. Heat 1 tbs oil in wok or pan until smoking, throw the beef in and fry on high heat for 30 seconds. Remove. There might be bits on the wok but don’t worry. It all adds to the flavor.
  5. Turn the heat to medium, add another tbs of oil and add crushed peppercorn, preserved black beans and garlic and fry for 1 minute until fragrant. Careful not to burn the mixture.
  6. Add the celery and fry for 2 – 3 minutes. Add the beef back in, oyster sauce and 2 tbs of water. Cook for a further 30 seconds. Serve immediately. 


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.