Hunan Beef Stir-Fry with Celery and Chilies

Slice the beef no wider than 3 cm and about 3 mm thick. Toss with 6 ml soy sauce and keep refrigerated while preparing the vegetables. Cut celery into lengths no longer than 5 cm, shred the fresh chilies, chop the pickled chilies, and cut cilantro into lengths no longer than 3 cm.

Heat the oil in the wok and briefly fry both chilies. Add beef and celery, stir-frying over high heat for about 1 minute as an initial guide. Continue until the beef is cooked through, reaching 63°C where measurable; rest for 3 minutes before serving with cilantro.