3 garlic cloves, finely grated
2 teaspoons finely grated ginger
2 teaspoons freshly ground black pepper
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, divided
1 lb. sirloin steak, thinly sliced crosswise
Salt
5 Red Dog celery stalks, sliced on a diagonal ¼” thick, plus 1 cup leaves
4 scallions, cut crosswise into 1½”–2″ pieces
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon unsalted butter, cut into pieces

Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp. vegetable oil in a medium bowl. Add beef, season with salt, mix.

Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Wait until you see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned—then, working in batches if needed, arrange steak in skillet in an even layer and cook, pressing down on pieces to ensure good contact with the pan, until brown around the edges, about 1 minute. Turn steak over and add sliced celery and scallions. Cook, tossing often, until celery is slightly tender but still has some good crunch and scallions are lightly charred, about 2 minutes.

Remove skillet from heat and add soy sauce, vinegar, butter, and 3 Tbsp. water. Toss, until butter is melted and sauce coats steak. Add celery leaves and toss until slightly wilted. Season with more salt if needed and serve over rice.