Lean pepper steak and celery stir-fry with lemon, garlic, soy, and a small butter finish for a high-protein weeknight bowl.
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Servings
4
Chef's Tips
Chill the steak briefly so it slices thinly and cooks quickly.
Sear the beef in batches so it browns instead of steaming.
Use reduced-sodium soy sauce if you are watching salt.
Add the lemon juice off the heat so the finish stays bright.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Ingredients
Servings
4 servings1×
Scale
Ingredient amounts update instantly.
Beef
Celery Lemon Stir-Fry
Serving
Instructions
Beef
- 1
Set the sirloin in the freezer for 10 minutes so it firms slightly, then slice it thinly against the grain.
- 2
Toss the beef with a light pinch of salt, black pepper, cornflour, and brown sugar until evenly coated.
Celery Lemon Stir-Fry
- 1
Heat a large skillet or wok over high heat. Add 1 teaspoon oil, then sear half the beef in a single layer for about 2 minutes without stirring. Flip for 20 to 30 seconds, then transfer to a plate. Repeat with the remaining beef.
- 2
Add the remaining oil, celery, garlic, spring onion whites, and lemon peel strips to the pan. Stir-fry for 1 to 2 minutes, just until the celery turns glossy but still has crunch.
- 3
Return the beef to the pan with soy sauce, water, and butter. Toss for 30 to 60 seconds until the sauce turns glossy and lightly coats the steak and celery.
- 4
Turn off the heat, squeeze in lemon juice to taste, and scatter over the spring onion greens.
Serving
- 1
Serve straight away over cooked jasmine rice, spooning any glossy pan sauce over the top.
Plan This Recipe
Save this recipe to one of your meal plans or browse your existing plans.
Learn More
Everything you want to know about this recipe.
Lemon Pepper Steak Celery Stir-Fry
Lemon Pepper Steak Celery Stir-Fry
This lemon pepper steak celery stir-fry is built around lean sirloin, crisp celery, garlic, scallions, soy sauce, and a bright squeeze of lemon. It keeps the fast seared-beef feel of a classic pepper steak but swaps heavier sweet glazes for a sharper, cleaner finish.
The small amount of butter is used as a finishing ingredient, not the base of the sauce. That gives the pan juices a glossy texture while keeping the dish practical for a high-protein, lower-cholesterol dinner.
Why This Recipe Works
Why This Recipe Works
Chilling the beef briefly makes it easier to slice thinly, which is the biggest factor in a tender stir-fry. Cornflour helps the sirloin brown quickly and gives the soy, lemon, and butter enough body to cling to the steak.
Celery works especially well here because it stays crisp and fresh under high heat. Lemon peel adds fragrance while the juice, added off the heat, keeps the final flavour bright instead of flat.
How to Make It Well
How to Make It Well
Use the widest skillet or wok you have and sear the beef in two batches. If the pan is crowded, the sirloin will steam and lose the browned edges that make this simple sauce taste deep.
The celery only needs a short cook. Aim for glossy and crisp-tender rather than soft, then return the steak with soy sauce, a splash of water, and a small knob of butter to pull everything together.
Serving & Goal Fit
Serving & Goal Fit
One serving is 1 bowl: a quarter of the steak and celery mixture with about 180 g cooked rice. For a training day, add 50 g extra cooked rice or 1 piece of fruit on the side. For a rest day, reduce the rice by about 50 g and add extra celery or another vegetable.
For a leaner protein swap, use thinly sliced chicken breast or prawns. Tofu also works if pressed well and seared before the celery goes in. Good vegetable swaps or additions include broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.
Storage and Reheating
Storage and Reheating
Store leftovers in airtight containers for up to 3 days. Reheat in a hot skillet with a splash of water so the sauce loosens and the celery keeps more texture than it would in the microwave.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bowl with steak, celery, sauce, and rice
Calories 53527%
% Reference Intake*
Total Fat 14g20%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 82mg
Sodium 680mg
Total Carbohydrates 63g24%
Dietary Fiber 4g
Sugars 5g6%
Protein 36g72%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make this pepper steak without butter?
Yes. Replace the butter with 1 teaspoon olive oil and an extra splash of water or stock. The sauce will be slightly less glossy but still savoury.
What cut of beef works best?
Lean sirloin is the best balance of tenderness and protein. Flank, rump, or bavette also work if sliced thinly against the grain.
How do I keep the steak tender?
Slice it thinly against the grain, coat it with cornflour, sear in a very hot pan, and stop cooking as soon as the beef is just done.
Can I meal prep this?
Yes. Store the beef, celery, and rice in airtight containers for up to 3 days. Reheat quickly in a skillet so the celery keeps some bite.
Community Reviews
See how other home cooks made this recipe, then share your own experience.
4.7
3 ratings
5
67%
4
33%
3
0%
2
0%
1
0%
How would you rate this recipe?
Share your experience and help others.
Priya S.
· 11 Jul 2026I added mushrooms with the celery and kept the butter to one tablespoon. Still glossy and plenty savoury.
Daniel P.
· 11 Jul 2026Good weeknight dinner. Chilling the beef first made slicing much easier, and the sauce coated the rice without feeling heavy.
Maya R.
· 11 Jul 2026The celery stayed crisp and the lemon made the steak taste lighter than a usual pepper steak. I used reduced-sodium soy and it was balanced.
Create Your Own Recipe
Add your personal creations and build your own recipe collection.
