- Marinate beef for 15 mins in corn flour, rice wine/dry sherry and oyster sauce.
- Heat 1 tbsp oil in wok, toss celery for 2 mins and set aside.
- Heat remaining oil in wok and add garlic, onion and mushrooms; stir-fry for 1 min.
- Add beef and stir-fry for a further 3 mins.
- Add black beans, sesame oil and Chinese celery.
- Combine well and serve with steamed Jasmine rice.