Xishi Neu Rou

Slice the beef thinly against the grain, about 3-4 mm thick, and set aside.

Chop the celery stalks into 2 cm pieces, separating the tender inner pieces from tougher outer stalks.

Heat a wok or large skillet over high heat until very hot, then add the beef slices in a single layer without moving them for 2-3 minutes to develop a sear.

Stir the beef and continue cooking until the pieces are mostly cooked through but still slightly pink inside, about 2-3 minutes longer.

Push the cooked beef to the side of the wok, then add the celery pieces to the empty space and stir-fry for 2-3 minutes until they become tender-crisp.

Toss the beef and celery together, then add the deep-fried peanuts and stir to combine evenly throughout.

Squeeze the lime juice over the mixture, toss well to coat, and taste for seasoning adjustments before serving immediately.