Food stylist Emily Nabors Hall and prop stylist Prissy Montiel collaborate on this stir-fry masterpiece. Achieving the perfect stir-fry requires having all your ingredients prepped to maintain the dish’s essential speed. Consequently, it’s crucial that the skillet is scorching hot, not merely warm. This delectable ground beef and celery stir-fry is a breeze to prepare, blending tender beef with the crisp, vibrant crunch of celery. The star of the three-ingredient sauce is hoisin, a sweet and savory Chinese condiment with a glossy texture, complemented by soy sauce and rice vinegar. The dish is both aromatic and satisfying.
Created by Liz Mervosh.
For an alternative, substitute udon noodles with rice noodles or pair the beef and celery mix with cooked white rice. The combination would also be delightful in lettuce wraps, accompanied by additional vegetables like carrots and scallions.
Ingredients:
– 1 tablespoon neutral oil (like canola)
– 1 pound 85% lean ground beef
– 6 tablespoons lower-sodium soy sauce
– 1/4 cup hoisin sauce
– 3 tablespoons rice vinegar
– 4 small scallions
– 1 large red Fresno chile, finely chopped (about 2 tablespoons) (optional)
– 1 tablespoon finely chopped garlic (from about 3 cloves)
– 1 tablespoon finely chopped fresh ginger (from a 1 1/2-inch piece)
– 2 7.1-ounce packages of microwavable udon stir-fry noodles (such as Ka-Me), prepared as directed on package
– 6 ribs celery, thinly sliced on an angle (about 2 cups)
Instructions:
– Heat oil in a large skillet over medium-high heat. Add beef, breaking it into small pieces with a wooden spoon. Cook without stirring until the bottom is well browned, 7 to 8 minutes. Continue cooking, stirring occasionally, until the beef is completely cooked, 1 to 2 minutes. If necessary, drain the beef and return it to the skillet.
– In the meantime, mix soy sauce, hoisin sauce, and vinegar in a small bowl. Cut the white and light green parts of the scallions into 1-inch lengths; thinly slice the dark green parts.
– Add the white and light green scallion parts, chile (if using), garlic, and ginger to the beef in the skillet. Cook over medium-high heat, stirring continuously, until fragrant and softened, about 1 minute. Add the noodles, celery, and soy sauce mixture. Cook, stirring constantly, until the noodles and beef have absorbed most of the soy sauce mixture, 1 to 2 minutes.
– Serve the noodle mixture garnished with the scallion greens.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or a skillet, adding a splash of water or stock to loosen the mixture and restore moisture to the beef.
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. A general nutrition guideline is based on a 2,000-calorie daily intake.
