The star of the dish here is the celery. It’s an undervalued vegetable and often an afterthought thrown into salads or soup stock, or served as crudits, or enjoyed with a Bloody Mary. But I love this vegetable. If I can have it stir-fried with loads of garlic, salt and white rice, I am a happy girl. I find the combination of medium-rare beef and celery divine, so here is my version of Cantonese black bean and beef, given a celery oomph. Serve it with plenty of rice.