1. Trim fat from beef; cut beef with grain into 2-inch strips. 2. Cut strips across grain into 1/8-inch slices. 3. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl. 4. Cover and refrigerate 30 minutes. 5. Cut celery diagonally into 1/4-inch slices. 6. Cut green onions into 2-inch pieces. 7. Mix 1 tablespoon cornstarch and the water. 8. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. 9. Add 3 tablespoons vegetable oil; rotate wok to coat side. 10. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. 11. Remove beef from wok. 12. Add 3 tablespoons vegetable oil to wok; rotate. 13. Add celery; stir-fry 1 minute. 14. Stir in chicken broth and 1/2 teaspoon salt; heat to boiling. 15. Cover and cook 2 minutes. 16. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. 17. Stir in beef and 2 tablespoons soy sauce; heat to boiling. 18. Garnish with green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
