The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan. Senior food editor Andy Baraghani also recommends using a very hot pan to let the beef brown properly and cook quickly. If you’re looking for another crunchy veg besides celery, chopped bok choy or cabbage also work well in this mix.
garlic cloves, finely grated
tsp. finely grated ginger
tsp. freshly ground black pepper
tsp. toasted sesame oil
Tbsp. vegetable oil, divided
lb. sirloin steak, thinly sliced crosswise
celery stalks, sliced on a diagonal ¼” thick, plus 1 cup leaves
scallions, cut crosswise into 1½”–2″ pieces
Tbsp. low-sodium soy sauce
Tbsp. unseasoned rice vinegar
Tbsp. unsalted butter, cut into pieces
Cooked rice (for serving)
Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp. vegetable oil in a medium bowl. Add beef, season with salt, and toss to coat.
Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Wait until you see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned—then, working in batches if needed, arrange steak in skillet in an even layer (it’s okay to crowd it a bit) and cook, pressing down on pieces to ensure good contact with the pan, until brown around the edges, about 1 minute. Turn steak over and add sliced celery and scallions. Cook, tossing often, until celery is slightly tender but still has some good crunch and scallions are lightly charred, about 2 minutes.
Remove skillet from heat and add soy sauce, vinegar, butter, and 3 Tbsp. water. Toss, until butter is melted and sauce coats steak (still off heat). Add celery leaves and toss until slightly wilted. Season with more salt if needed.
Divide rice among bowls and top with beef stir-fry.