December 26, 2012 | Meat & Poultry
When I was pregnant with my first child and working for IBM, there was a Chinese restaurant near our office that we’d frequent for lunch. That’s right – back then colleagues would all go to lunch together during the day, not wolf down food solo at our desks. I like to think we were more productive in the afternoons after having that little break. My hands down favorite dish at the place was their Almond Chicken, partially for the large whole almonds sprinkled on top, but as much for the delicious stir-fried celery that was the key vegetable in the dish. That was my inspiration for this recipe when I couldn’t shake the memory – or the craving – the other day.The day after a holiday it’s often hard to think of cooking something for dinner. There’s the feeling of fullness from the previous day that lingers, along with the possible exhaustion from all of the excitement – especially if you have little ones at home still. Well, if you made any sort of beef roast or steak, this dish is simple to make and you can use leftovers from your Christmas beef roast. Hope you enjoy it!
- 12 ounces leftover steak or roast beef, cubed (see notes)
- ¼ cup water
- 4 garlic cloves, minced
- 1 teaspoon dried ginger
- 2 tablespoons ketchup
- 2 teaspoons sesame chile oil
- 1-2 tablespoons oyster sauce
- 1 tablespoons canola oil
- 8 stalks celery, sliced
- 1 large onion, diced small
- ¼-1/2 cup whole almonds
- Place the beef in a bowl. Combine the water, garlic, ginger, ketchup, sesame oil, and oyster sauce and whisk together, then pour over beef, tossing to ensure all pieces are evenly coated. Let stand at room temperature to marinate for 10 minutes.
- Heat canola oil in a large skillet over high heat and saute celery and onion until slightly soft, about 3 minutes. Add beef, along with all of the marinade, and cook, stirring frequently, for an additional 2 minutes. Serve over rice and top with whole almonds.