Chinese-Style Beef & Celery Rice Bowls

Method

1. 1

   Prep the ingredients

   On a cutting board, slice the beef flank steak across the grain, slice the celery and bell pepper, mince the garlic, grate the ginger, and slice the scallion.
2. 2

   Cook the rice

   Combine the white rice and 550 ml water in a medium saucepan over high heat; bring to a boil, cover, then reduce to low heat and cook without stirring.

   15 min

   Tip: Keep the saucepan covered throughout cooking for even steaming.

3. 3

   Rest the rice

   Take the covered medium saucepan off the heat and let the white rice stand undisturbed.

   10 min
4. 4

   Sear the beef

   Heat the canola oil in a large deep skillet over high heat; add the beef flank steak, season with 1/2 tsp salt and a few grinds of black pepper, and toss to sear.

   4 min

   Tip: Sear in two batches if needed; crowding the skillet steams the beef.

5. 5

   Stir-fry and coat

   Add the celery, bell pepper, garlic, ginger, oyster sauce, soy sauce, cornstarch, scallion, and 60 ml water to the large deep skillet over medium-high heat; toss briskly.

   7 min

   Tip: Blend the cornstarch with cold water before adding it to avoid lumps.

6. 6

   Taste and serve

   Taste the beef and vegetables and adjust with up to 1/4 tsp salt and a few grinds of black pepper; spoon over the white rice.