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Weeknight Celery Steak Meal for a Steal!

May 14, 2011

I love Celery Steak nights.  They are easy, cheap and most importantly, a big hit with everyone.

Celery Steak makes me happy because it is healthy and adaptable; it makes everyone else happy because it is flavourful, tender and juicy.

This recipe is also a great way to extend a small piece of meat to a bunch of plates.

I’m betting once you try Celery Steak, it will become a regular on your weeknight rotation.  I want to send out a giant thank you to my friend NC who first introduced me to this gem of a meal!


Rice: 1 1/2 cups for 3 or 4 plates, you can also substitute in a bit of barley for extra nutrition, no one will notice!

Small piece of meat: either a little steak or those thin fast fry pieces would work too.  I literally go to the grocery store and find the smallest, cheapest piece of any cut and buy it.  I think this one was about 200 grams.

Celery: 3 to 4 stalks for 3 or 4 plates, just add more celery to feed more people!

Garlic: couple of cloves.

Spinach or any other vegetable in your fridge (optional).

1 can of condensed beef broth or consommé (the latter often has a slightly more favourable ingredient listing).

Put your rice on first.  By the time the rice is done, the rest of the meal will be too.  I generally put about 1 cup of dry brown rice and 1/2 cup of barley in a pot.  Sometimes I also throw in a sliced garlic clove for extra bite.  Cover with 3 cups of cold water.  Heat on medium high to boiling and then turn down to a simmer until all of the water is absorbed, about 20 minutes.

Slice your meat into fairly thin pieces.  (Or slice fast fry meat into bite sized pieces.)

Put the meat in a frying pan and turn on medium.  Keep an eye on them because they will cook very, very quickly.

While your meat is browning, slice up a few cloves of garlic and a bunch of celery, 3 or 4 stalks is usually good for 3 or 4 plates.

By this time, your meat should be mostly cooked through.

Add your vegetables to the pan, except spinach if using.

Add the can of condensed broth or consommé.

If you are using spinach, lay it on top so it sort of steams while the rest of the meal is getting tender and delicious.  You can’t add too much spinach so fill the pan to the brim, it will cook down tremendously.

Turn the stove down to low or medium-low until the rice is done.

Once the rice is ready, your Celery Steak will be too.  It’s hard to tell from this photo due to the sheen, but the liquid is a deep, rich, flavourful brown broth, perfect for pouring on your rice.

Serve the Celery Steak on top of the rice, making sure to spoon lots of the juices on top!

Quick, healthy and tasty!  Cheers!


From → Mains

  1. Fortune permalink

    tried your recipe for the first time and my partner and I loved it…thank you and keep smiling:)

    • Awww, thank you! Hearing people are trying and succeeding does bring on the smiles! Yay! May we all keep taking care of one another!

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