Pepper Steak and Celery Stir-Fry With Lemon
Published Jan. 17, 2025

- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sirloin, skirt or hanger steak, set in the freezer for 10 minutes until firm
- Salt and pepper
- 1tablespoon cornstarch
- 1teaspoon light brown or granulated sugar
- 1lemon
- 2tablespoons vegetable, canola or peanut oil
- 5celery stalks, trimmed and thinly sliced on a bias
- 3garlic cloves, finely grated
- 3scallions, thinly sliced, green and white parts separated
- 2tablespoons soy sauce
- 2tablespoons unsalted butter, cut into pieces
Preparation
- Step 1
Using your chef’s knife, slice the chilled beef against the grain into ¼-inch-thick strips about 2 inches long; set aside.
- Step 2
Place the beef in a medium bowl and season with salt and 2 teaspoons pepper. Add cornstarch and sugar and toss until the beef is thoroughly coated.
- Step 3
Using a vegetable peeler, remove the peel from the lemon in wide strips; set the peels aside then cut the lemon in half.
- Step 4
Set a large cast-iron or stainless-steel skillet over medium-high. When the pan is very hot, add 1 tablespoon oil. Using tongs, add half the beef to the pan in a single layer and cook, without stirring or tossing, until deeply brown around the edges, about 2 minutes. The pieces at the edges of the pan will brown faster than the ones in the center, so flip those first. Flip and cook on the other side until no longer pink, about 20 seconds. Transfer the beef to a plate and repeat with the remaining pieces.
- Step 5
After transferring the second batch of browned beef to the plate, pour the remaining 1 tablespoon oil into the pan and add the celery, garlic, scallion whites and reserved lemon peels. Season lightly with salt and cook, stirring often, until the scallions have slightly softened, about 1 minute.
- Step 6
Return the beef and any juices to the pan and add the soy sauce and butter. Cook, tossing until you have a smooth sauce that coats the steak, about 30 seconds. Turn off the heat, squeeze in the juice from 1 lemon half and toss once more.
- Step 7
Transfer stir-fry to a platter and top with scallion greens; serve with remaining lemon half.
Private Notes
Comments
This is a certified BANGER. I always love an Andy recipe, and this did not fall short. I was intrigued by incorporating a lemon flavor with beef, however, this simply recipe bang bang BANGED. Note: I did swap the celery for snap peas and used golden mountain sauce instead of soy sauce, but the overall flavor profile will match if you use celery or soy. This is going in my “Make This If You Want Some” list. Paired with rice.
Everyone in my family loved this! They were asking to take the leftovers for lunch the next day, but... there were no leftovers. Next time, more of everything, and I'll increase the ratio of celery and lemon to meat.
Since I wanted to avoid the sugar, I added a sliced shallot a little before the other vegetables. I kept stirring to brown them briefly. Then proceeded as directed. It would seem that any protein could be used successfully. A wonderful recipe.
A great recipe that makes you feel like a genius because you followed the excellent instructions. I threw in some fresh fennel with the celery, which was a happy addition.
made exactly as described - what a great way to use an excess of celery! next time though - i think the other commenters are right in that the beef could benefit from the addition of shaoxing wine during the velveting process. some fish sauce or chicken bouillon powder may also help deepen the sauce’s flavor. otherwise - definitely make this.
Great recipe! Notes for next time: Add snap peas and carrots with or instead of celery for a more rounded vegetable presence. A little splash of sesame oil and ginger would add to it. Cutting the lemon peel into long thin slices would incorporate them a little better.