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1
In a bowl, combine the marinade and beef and mix well with chopsticks or your fingers.
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2
Set aside to marinate while you ready the other ingredients.
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3
Trim off the celery roots and then use your fingers to snap off some of the large leaves at the top.
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4
(I usually leave about half the leaves).
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5
Cut the stems into 2-inch lengths.
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6
Put the stems into a colander and rinse thoroughly.
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7
Bits of dirt are oft en stuck in the hollows.
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8
Drain well.
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9
The celery cooks easily in the stir-frying, so there is no need to parboil it first.
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10
In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat until hot but not smoking.
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11
Add the onion and stir-fry for about 30 seconds, or until fragrant.
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12
Add the garlic and stir-fry for about 15 seconds, or until aromatic.
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13
To prevent the onion and garlic from getting stuck under the beef and charring, bank them on one side of the pan.
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14
Increase the heat to high and add the beef, spreading it out into a single layer.
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15
Let it cook, undisturbed, for about 1 minute.
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16
When the beef begins to brown, use a spatula to flip and stir-fry it, incorporating the onion and garlic, for another 1 to 2 minutes, or until the beef is still slightly rare.
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17
Transfer to a plate.
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18
Add the remaining 1 tablespoon oil to the pan.
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19
When it is hot, add the celery and stir-fry for about 3 minutes, or until the celery has softened and collapsed to about one-third of its original volume.
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20
Return the beef, onion, and garlic, along with any juices, to the pan and stir-fry quickly to combine.
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21
(Unless the celery is bone-dry, you wont need to splash in any water; the celery tends to weep a bit.)
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22
Continue stir-frying to heat and finish cooking the beef.
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23
When the beef no longer shows signs of rareness, after about 1 minute, it is done.
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24
Transfer the beef and celery to a serving plate and top with a generous sprinkle of pepper.
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25
Serve immediately.
