Korean Selleri Sogogi Bokkeum (Celery Beef Stir-fry)

Slice 260 g lean beef round about 0.5 cm thick, then pat away surface moisture with a paper towel.

Toss with 1 tbsp soy sauce, minced garlic, and black pepper, and marinate for 10 minutes so it sears instead of steaming.

Trim 150 g celery and peel away any tough outer strings if needed, then slice it diagonally.

Cut 80 g onion and 80 g bell pepper into thin, similar-width strips so they cook quickly without turning limp.

Heat the pan well over high heat, then add 1 tbsp cooking oil.

Spread the beef in a single layer and stir-fry for about 2 1/2 minutes, just until the outside changes color, then remove it before it toughens.

Keep the heat high and add the onion and celery stalks to the same pan.

Scrape up the browned beef juices as you toss, and stir-fry for about 1 1/2 minutes so the vegetables stay crisp.

Add the bell pepper, then pour in the remaining 0.5 tbsp soy sauce and 1 tbsp oyster sauce around the pan.

When the sauce starts bubbling at the edges, toss quickly for only about 40 seconds.

Return the beef and cook for about 1 minute until the sauce forms a glossy coating.

Serve as soon as the celery stems remain crisp and the beef is evenly coated.