Quick-Fried Beef with Celery for One
Using a mandoline, which is a handy kitchen tool that thinly slices vegetables and other ingredients, takes the work out of julienning the celery.
INGREDIENTS | SERVES 1
- 1 (3¾-ounce) package rice vermicelli
- ¼ pound flank steak
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic, chopped
- 2 ribs celery, julienned
- ½ teaspoon salt
- ½ cup water or chicken broth
- 2 teaspoons dark soy sauce
- ½ teaspoon granulated sugar
Soak the rice noodles in a bowl filled with hot water until they are softened (15 to 20 minutes). Drain the noodles, lay them out horizontally on a cutting board, and cut crosswise into thirds.
Cut the flank steak across the grain into thin strips 1½ inches long.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink and is nearly cooked (about 2 minutes).
Add the celery and stir-fry for 1 minute, sprinkling with the salt. Add the water or chicken broth and bring to a boil. Stir in the dark soy sauce and sugar. Reduce the heat to medium, cover, and cook for about 2 minutes, until the celery is tender but still crisp.
Uncover, and stir in the noodles. Stir-fry for another 2 minutes. Serve hot.
Why Stir-fry with Olive Oil?
Olive oil is thought to be one of the key factors in the comparatively low rate of heart disease found in Mediterranean people. Olive oil contains monounsaturated fats, which scientists believe may help lower blood pressure, in addition to reducing the risk of certain types of heart disease. Olive oil is also a good source of vitamin E, thought to be an antioxidant.
