Stir-Fried Beef With Celery

I love beef with celery and this sounds like a nice version. From Betty Crocker Chinese. Prep time includes marinating time.

• Ready In: 51 mins
• Serves: 4

Ingredients

• 1  lb beef flank steak or 1  lb  boneless sirloin steak
• 1  tablespoon  vegetable oil
• 1  teaspoon cornstarch
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  teaspoon soy sauce (light or dark)
• 1⁄8 teaspoon white pepper
• 1⁄2 bunch celery (about 6 large stalks)
• 2  green onions (with tops)
• 1  tablespoon cornstarch
• 1  tablespoon cold water
• 3  tablespoons  vegetable oil
• 1  teaspoon gingerroot, finely chopped
• 1  teaspoon garlic, finely chopped
• 3  tablespoons  vegetable oil
• 1⁄2 cup chicken broth
• 1⁄2 teaspoon salt
• 2  tablespoons dark soy sauce

Directions

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.