Beef & celery stir-fry with wilted basil from Cook This Book: Techniques That Teach and Recipes to Repeat (page 84) by Molly Baz

  • basil
  • beef short ribs
  • celery
  • garlic
  • fresh ginger
  • rice vinegar
  • Fresno chiles
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TTTLauren on April 21, 2022

    So simple and easy stir fry! I was surprised how much I enjoyed the celery! And the instructions to turn off the heat and then add the celery makes this an entry level stir fry hard to mess up! I think the marinade really came through on the overall flavor and was just right.

  • ctmccosh1 on December 14, 2021

    So freaking delicious. Used a ribeye when I couldn’t find listed cut. Worked great.

  • cheffreddie on June 24, 2021

    Loved this one. I couldn't find boneless beef short ribs, but a quick google search told me that they are a neatly butchered version of chuck. I purchased a "chuck roll steak" that required a lot of trimming but ended up being very delicious (make sure you slice thinly against the grain if you try to follow suit). I am really enjoying Molly's recipes that have you toss raw celery in at the end just to lightly cook in the residual heat - so crunchy! While it was very tasty as written, I did miss the flavor of soy sauce and I think I'll add just a tablespoon or so to the marinade next time I attempt this. Was very tasty with a spoonful of Lao Gan Ma chili oil on top too.

  • hbakke on May 18, 2021

    Great quick marinade. I used thinly sliced strip steaks rather than the more difficult to find beef short ribs (at least at the grocery stores here) and a serrano chile instead of Fresno chile. This was a bit spicy, but I liked the crunchy celery and basil with the side of rice. I would make this again.

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