Ground Beef Stir Fry with Celery
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
247 kcal
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Course
Main Course
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Cuisine
Chinese
Ground Beef Stir Fry with Celery
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A savory beef dish that hits all the right notes and can be on your table in less than 30 minutes.
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Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 cup minced onion from 1/4 onion
- 1 carrot , peeled and sliced
- 4 celery sticks , sliced
- 1 lb (450 g) ground beef (or other ground meat) (*Footnote 1)
- 2 tablespoons fermented black beans (or Sui Mi Ya Cai, or Doubanjiang, or bottled black bean sauce) (*Footnote 2)
- 4 cloves garlic , minced
- 1 teaspoon ginger , minced
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon light soy sauce (or soy sauce)
- salt to taste
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Instructions
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add the onion, carrot, and celery. Cook and stir until tender and lightly golden on the edges, 5 minutes or so.
- Move all the ingredients to one side of the pan and add the ground meat to the other side. Chop the meat into smaller chunks using your spatula. When the surface of the beef has mostly turned white, mix everything.
- Add the fermented black beans, garlic, and minced ginger. Mix everything again.
- Pour in the Shaoxing wine and light soy sauce. Cook and stir until the meat is cooked through. Carefully taste the meat and vegetables. Sprinkle with salt and stir to mix, if needed.
- Transfer everything to a large plate. Serve hot as a main with steamed rice or boiled noodles.
Notes
- To make this dish gluten-free, use fermented black beans or Sui Mi Ya Cai instead of Doubanjiang. Use dry sherry instead of Shaoxing wine, and tamari or coconut aminos instead of soy sauce.
- Ground chicken, ground turkey, and ground pork all work very well in this recipe.
- These ingredients add a ton of umami into the dish and make it truly flavorful. Sui Mi Ya Cai is a special Sichuan pickle that is a key ingredient in Dan Dan Noodles. Doubanjiang is a spicy fermented bean paste used in Mapo tofu. If you don’t have any of these ingredients, replace them with 1 tablespoon soy sauce.
Nutrition Information
Show Details
Serving
4g
Calories
247kcal
(12%)
Carbohydrates
11.1g
(4%)
Protein
29.2g
(58%)
Fat
9.2g
(14%)
Saturated Fat
2.7g
(14%)
Cholesterol
81mg
(27%)
Sodium
845mg
(35%)
Potassium
604mg
(17%)
Fiber
1.9g
(8%)
Sugar
4.8g
(10%)
Calcium
30mg
(3%)
Iron
17.6mg
(98%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 247kcal | 12% |
| Carbohydrates | 11.1g | 4% |
| Protein | 29.2g | 58% |
| Fat | 9.2g | 14% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 81mg | 27% |
| Sodium | 845mg | 35% |
| Potassium | 604mg | 13% |
| Fiber | 1.9g | 8% |
| Sugar | 4.8g | 10% |
| Calcium | 30mg | 3% |
| Iron | 17.6mg | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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