A delightful and flavorful stir-fry featuring tender beef and vibrant vegetables, perfect for a quick and satisfying meal.
Slice the beef thinly against the grain into bite-sized pieces.
Freezing the beef for 15 minutes before slicing makes it easier to cut thinly.
Heat oil in a skillet over medium-high heat and sear the beef until browned.
Avoid overcrowding the skillet to ensure even browning.
Remove the beef from the skillet and set aside.
Keep the beef covered to retain its warmth.
In the same skillet, sauté the garlic and ginger until fragrant.
Stir constantly to prevent burning.
Add the bell pepper, onion, and celery to the skillet and stir-fry until slightly tender.
Keep the vegetables slightly crisp for better texture.
Mix soy sauce, Worcestershire sauce, black pepper, and cornstarch with 1/4 cup water in a bowl.
Ensure the cornstarch is fully dissolved to avoid lumps.
Pour the sauce mixture into the skillet and stir until it thickens.
Cook the sauce until it coats the back of a spoon.
Return the beef to the skillet and mix with the vegetables and sauce.
Ensure the beef is evenly coated with the sauce.
Serve the stir-fry over cooked rice.
Garnish with chopped scallions or sesame seeds for added flavor.
