Stir-Fried Beef With Celery

• 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

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.

beef flank, vegetable oil, cornstarch, salt, sugar, soy sauce, white pepper, celery, green onions, cornstarch, cold water, vegetable oil, gingerroot, garlic, vegetable oil, chicken broth, salt, soy sauce

Taken from www.food.com/recipe/stir-fried-beef-with-celery-420107 (may not work)