Best 5 Skillet Beef And Celery Recipes

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Are you ready to tantalize your taste buds with a dish that combines the hearty flavors of beef and celery? Look no further than this skillet beef and celery recipe roundup. Discover a collection of culinary delights that will elevate your dinner table to a new level of satisfaction. With a variety of cooking methods, ingredient combinations, and step-by-step instructions, these recipes cater to different tastes and skill levels. Prepare to embark on a culinary journey that will leave you and your loved ones craving more.

Here are our top 5 tried and tested recipes!

BEEF AND CELERY STIR-FRY WITH FRESH GARLIC



Beef and Celery Stir-Fry With Fresh Garlic image

This quick recipe is for a stir-fry that includes beef, celery (which you can substitute), and fresh garlic. It's perfect for lunch, dinner, or a snack.

Provided by Rhonda Parkinson

Categories     Dinner     Entree     Lunch

Time 30m

Yield 4

Number Of Ingredients 13

3/4 pound sirloin steak
1 tablespoon soy sauce
1 tablespoon cooking wine
1/2 teaspoon Asian sesame oil
2 teaspoons cornstarch
2 tablespoons​ dark soy sauce
1 tablespoon Chinese rice wine
1 tablespoon water
2 teaspoons granulated sugar, or to taste
3 tablespoons peanut oil, divided
2 cloves garlic, chopped
4 ribs celery, cut diagonally into thin slices
1/2 teaspoon salt, or to taste

Steps:

  • Cut the beef across the grain into thin slices approximately 1 1/2-inches long. To cut beef across the grain, pick up a cut of flank steak or (beef) shoulder steak, and you will notice that it has lines or "grains" running across it. These are the muscle fibers. To cut steak across the grain, cut perpendicular to these fibers. If you cut the meat along the fibers, it will turn out very tough.
  • Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.
  • Combine the dark soy sauce, rice wine or sherry, water, and sugar in a small bowl. Set aside.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 1/2 tablespoons 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. Remove and drain in a colander or on paper towels.
  • Heat 1 1/2 tablespoons of oil in a wok or skillet. When the oil is hot, add the celery and the salt. Stir-fry the celery until it begins to turn a brighter green (about 1 minute).
  • Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 - 2 more minutes to blend the flavors. Serve hot.

Nutrition Facts : Calories 338 kcal, Carbohydrate 6 g, Cholesterol 78 mg, Fiber 1 g, Protein 24 g, SaturatedFat 7 g, Sodium 1004 mg, Sugar 3 g, Fat 23 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

STIR-FRIED BEEF WITH CELERY



Stir-Fried Beef With Celery image

I love beef with celery and this sounds like a nice version. From Betty Crocker Chinese. Prep time includes marinating time.

Provided by lazyme

Categories     Steak

Time 51m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

  • Trim fat from beef; cut beef with grain into 2-inch strips.
  • Cut strips across grain into 1/8-inch slices.
  • 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.
  • Cover and refrigerate 30 minutes.
  • Cut celery diagonally into 1/4-inch slices.
  • Cut green onions into 2-inch pieces.
  • Mix 1 tablespoon cornstarch and the water.
  • Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  • Add 3 tablespoons vegetable oil; rotate wok to coat side.
  • Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
  • Remove beef from wok.
  • Add 3 tablespoons vegetable oil to wok; rotate.
  • Add celery; stir-fry 1 minute.
  • Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
  • Cover and cook 2 minutes.
  • Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
  • Stir in beef and 2 tablespoons soy sauce; heat to boiling.
  • Garnish with green onions.

Nutrition Facts : Calories 477.1, Fat 34.7, SaturatedFat 7.5, Cholesterol 57.8, Sodium 1663.8, Carbohydrate 6.9, Fiber 1.3, Sugar 2.6, Protein 33.5

SKILLET GOULASH



Skillet Goulash image

Make and share this Skillet Goulash recipe from Food.com.

Provided by Madison County

Categories     One Dish Meal

Time 47m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces uncooked rotini pasta
1 lb lean ground beef
1 1/2 cups chopped celery
1 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (10 3/4 ounce) can condensed tomato soup
1 -2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the pasta by following the package directions; drain and set aside.
  • In a big non-stick skillet, cook the ground beef, celery, and onions over med-high heat for 5-7 minutes or until beef is browned; drain off fat.
  • Add the cooked pasta and the rest of the ingredients to the skillet; stir it all together.
  • Bring to a boil; reduce heat and cook 10 minutes, stir often.

Nutrition Facts : Calories 355.4, Fat 8.7, SaturatedFat 3.4, Cholesterol 49.1, Sodium 844, Carbohydrate 47.4, Fiber 4.6, Sugar 11.5, Protein 22.4

BEEF BARLEY SKILLET



Beef Barley Skillet image

This versatile dish goes together fast since it's made with quick-cooking barley. You can make it with ground turkey or chicken, and any color bell pepper that you have on hand. -Irene Tetreault, South Hadley, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
3/4 cup quick-cooking barley
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
Chopped parsley, optional

Steps:

  • In a large skillet, cook beef, onion, celery and green pepper over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 5-7 minutes; drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.

Nutrition Facts : Calories 362 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 707mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

CUMIN-SCENTED STIR-FRIED BEEF WITH CELERY



Cumin-Scented Stir-Fried Beef with Celery image

Provided by Lillian Chou

Categories     Wok     Beef     Quick & Easy     Dinner     Spice     Celery     Healthy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 1 serving

Number Of Ingredients 11

6 ounce steak such as blade or flank (trim any fat and gristle)
2 1/2 teaspoon reduced-sodium soy sauce, divided
1/2 teaspoon cornstarch, divided
2 tablespoon Chinese rice wine or medium-dry Sherry
2 teaspoon vegetable oil, divided
1/2 teaspoon minced peeled ginger
1/2 teaspoon minced garlic
1/8 teaspoon cumin seeds
1/8 teaspoon hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately
Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

Steps:

  • Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
  • Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
  • Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
  • Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
  • Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.

Tips:

  • Choose the right cut of beef: For this recipe, a flank steak or skirt steak works well. These cuts are relatively inexpensive and have a good amount of flavor.
  • Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a simple marinade made with soy sauce, olive oil, garlic, and ginger.
  • Cook the beef over high heat: This will help to create a nice sear on the outside of the beef while keeping the inside tender.
  • Don't overcook the beef: Beef is best when it is cooked to medium-rare or medium. Overcooking will make it tough and chewy.
  • Slice the beef against the grain: This will help to make the beef more tender and easier to chew.
  • Serve the beef with a simple sauce: A simple sauce made with soy sauce, rice vinegar, and sesame oil is a great way to complement the flavor of the beef.
  • Garnish the beef with green onions and sesame seeds: This will add a nice pop of color and flavor.

Conclusion:

Skillet beef and celery is a quick and easy weeknight meal that is packed with flavor. The beef is tender and juicy, and the celery adds a nice crunch. This dish is also very versatile and can be served with a variety of sides, such as rice, noodles, or potatoes.

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