I wish this dish had more whimsical name, like "Shanghai Beef" or "Five-Flavor Happiness Beef". Regardless of the dull name, this recipe is something to get excited about. The sauce is simple magic with a hint of sweetness that suits the beef perfectly, and just leaves you craving more.
Do try this recipe. It comes together in 30 minutes and is more reward than effort. If you don't like water chestnuts, leave them out, or substitute asparagus for the celery.

Chinese Celery Beef
variation on a recipe from "Madame Wong's Long-Life Chinese Cookbook" - serves 4
12 ounces top sirloin steak
1 egg white
1/2 teaspoon salt
1 tablespoon cornstarch

SAUCE
3 tablespoons oyster flavored sauce (I like the "Lee Kum Kee" brand)
1 tablespoon light soy sauce
1 tablespoon dry sherry
1 tablespoon sugar
2 tablespoons chicken stock (or water)

2 stalks celery - sliced diagonally into 1/2-inch pieces
1 can (8 oz.) sliced water chestnuts drained
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger

vegetable oil
1. Trim any fat from the steak, then slice the steak across the grain into 1/8-inch slices. In a medium bowl, use a fork to whisk together the egg white, cornstarch and salt. Toss the steak slices into this marinade and set aside.

2. Make the sauce: (if you like alot of sauce, or are using more than 12 oz. steak, double the quantities)... In a small bowl, stir together the oyster sauce, soy, sherry, sugar and stock; set aside.

3. Heat 1 tablespoon of vegetable oil in a wok or large sauté pan over high heat. Using your hand, lift the beef slices from the marinade (allowing the marinade to drain away) and place the beef in the hot wok. Let the slices sear on one side, then stir-fry until no longer pink. Remove the beef from the wok, unto a plate and set aside.

4. Heat some additional oil in the wok (wok may be kind-of "gunky" at this stage, but don't let it bother you). Add the sliced celery to the wok and season with salt. Stir-fry until the celery begins to brown around the edges and become slightly tender. Add the water chestnuts and the minced garlic and ginger to the wok. Toss all together about one minute. You want the garlic and ginger to become fragrant without browning. Return the beef to the wok (along with any juices that have accumulated on the plate); tossing the beef with the other ingredients to re-heat it. Give your sauce another stir before you add it to the wok. Toss all the ingredients to coat with the sauce as the sauce comes to a boil. Remove from heat and serve with steamed rice.