Preparation: Trim and discard fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F. Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside. Cook remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.
Tips: There should be just enough sauce to coat ingredients. It is easier to slice beef thinly if it is partially frozen.
From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0
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