Pepper Steak and Celery Stir-Fry with Lemon

Ingredients

1. Place 454g sirloin steak in the freezer for 10 minutes until firm.
2. Slice chilled beef against the grain into ¼-inch-thick strips about 2 inches long.
3. Place beef in a medium bowl and season with salt and 5g pepper.
4. Add 9g cornstarch and 5g light brown sugar and toss until beef is thoroughly coated.

5. Using a vegetable peeler, remove the peel from 1 lemon in wide strips; set peels aside.
6. Cut lemon in half and set aside.
7. Trim and thinly slice 5stalks celery on a bias.
8. Finely grate 3cloves garlic.
9. Thinly slice 3 scallions, keeping green and white parts separated.

10. Set a large cast-iron or stainless-steel skillet over medium-high heat until very hot.
11. Add 14g vegetable oil to the pan.
12. Add half the beef in a single layer and cook without stirring until deeply browned around the edges, about 2 minutes.
13. Flip beef — pieces at the edges first — and cook on the other side until no longer pink, about 20 seconds.
14. Transfer beef to a plate and repeat with remaining beef using the remaining 14g vegetable oil.
15. After the second batch is transferred, add celery, garlic, scallion whites, and reserved lemon peels to the pan.
16. Season lightly with salt and cook, stirring often, until scallions have slightly softened, about 1 minute.
17. Return beef and any juices to the pan.
18. Add 35g soy sauce and 27g unsalted butter.
19. Cook, tossing, until you have a smooth sauce that coats the steak, about 30 seconds.
20. Turn off the heat and squeeze in the juice from one lemon half; toss once more.
21. Transfer stir-fry to a platter, top with scallion greens, and serve with the remaining lemon half.

by Andy Baraghani · source^[2] · video^[3]

1. Place 454g sirloin steak in the freezer for 10 minutes until firm.
2. Slice chilled beef against the grain into ¼-inch-thick strips about 2 inches long.
3. Place beef in a medium bowl and season with salt and 5g pepper.
4. Add 9g cornstarch and 5g light brown sugar and toss until beef is thoroughly coated.

5. Using a vegetable peeler, remove the peel from 1 lemon in wide strips; set peels aside.
6. Cut lemon in half and set aside.
7. Trim and thinly slice 5stalks celery on a bias.
8. Finely grate 3cloves garlic.
9. Thinly slice 3 scallions, keeping green and white parts separated.

10. Set a large cast-iron or stainless-steel skillet over medium-high heat until very hot.
11. Add 14g vegetable oil to the pan.
12. Add half the beef in a single layer and cook without stirring until deeply browned around the edges, about 2 minutes.
13. Flip beef — pieces at the edges first — and cook on the other side until no longer pink, about 20 seconds.
14. Transfer beef to a plate and repeat with remaining beef using the remaining 14g vegetable oil.
15. After the second batch is transferred, add celery, garlic, scallion whites, and reserved lemon peels to the pan.
16. Season lightly with salt and cook, stirring often, until scallions have slightly softened, about 1 minute.
17. Return beef and any juices to the pan.
18. Add 35g soy sauce and 27g unsalted butter.
19. Cook, tossing, until you have a smooth sauce that coats the steak, about 30 seconds.
20. Turn off the heat and squeeze in the juice from one lemon half; toss once more.
21. Transfer stir-fry to a platter, top with scallion greens, and serve with the remaining lemon half.