Steak & celery stir fry

On the table in 20 minutes, this dish makes great use of top-quality organic celery. Its flavour works with other meats too - try swapping the beef strips for sliced chicken breast or thigh fillets.

Prepare 10 minutes

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Cook 10 minutes

3 stalks Waitrose Duchy Organic Celery

1 tbsp Essential Vegetable or Sunflower Oil

2 tbsp reduced salt light soy sauce

1 tsp toasted sesame oil

2 cloves garlic, finely grated

½ tsp ginger, finely grated

250g pack beef rump steak stir fry strips

3 Essential Salad Onions, trimmed and cut into 3cm pieces

1½ tbsp oyster sauce

250g pouch microwaveable basmati rice or 275g pack egg noodles, to serve

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1. Combine the soy sauce, sesame oil, garlic and ginger in a bowl.

   Add the steak and a good grinding of black pepper, then turn to coat in the mixture. Allow to marinate briefly while you cut the celery stalks into ½ cm slices. Reserve any celery leaves to serve.

2. Heat the vegetable or sunflower oil in a wok or large frying pan over the highest heat. Once smoking, add the beef and fry for 2-3 minutes until all the cut surfaces of the meat are thoroughly cooked and browned. Discard any excess marinade.

3. Add the sliced celery, salad onions and oyster sauce; stir fry for another 2 minutes until the celery has softened a little but still has a bit of crunch. Serve immediately with the celery leaves scattered over and some cooked rice or noodles.

Per serving (including rice) 2065kJ/492kcals/18g fat/4g saturated fat/ 43g carbs/5.8g sugars/3.6g fibre/36g protein/3g salt/1 of your 5 a day