Sullivan Estate Ginger Beef

Thinly slice the sirloin against the grain into strips and set aside. Peel and julienne the carrot, slice the celery stalk on the bias, and finely mince the garlic and chili peppers.

In a bowl, combine the sliced sirloin with minced garlic, chili peppers, and a drizzle of sesame oil. Toss to coat evenly and allow to marinate so the flavors can penetrate the meat.

Heat a wok or large skillet over high heat until smoking hot, then add a thin layer of sesame oil. Swirl to coat the cooking surface evenly.

Add the marinated sirloin strips to the hot wok in a single layer and sear without stirring for 1 minute to develop a caramelized crust, then stir-fry for an additional minute until browned. Remove the beef and set aside.

In the same wok, add the julienned carrot and sliced celery, stir-frying over high heat until they begin to soften but retain a slight crunch.

Return the seared beef to the wok with the vegetables and toss everything together over high heat. Add any remaining marinade and stir-fry until the sauce coats the beef and vegetables evenly.

Taste and adjust seasoning as needed, then finish with a final drizzle of sesame oil for added aroma. Remove from heat immediately to avoid overcooking.

Transfer the ginger beef to a serving platter and garnish with any remaining fresh chili peppers if desired. Serve immediately while hot.