Beef with Celery

My mood of sharing Chinese cuisine continues.  This one is also one of my favorites.

You will need:
500g of tenderloin beef or rump steak
1 teaspoon vinegar
2 teaspoons soy sauce
1 egg-white
3 tablespoons oil
6 shallots
1 inch green ginger
6 sticks celery
3 teaspoons cornflour
1/2 cup water
1 tablespoon soy sauce, or extra
2 teaspoons oyster sauce
1 clove garlic

Method:

1. Remove excess fat from meat, cut meat into strips, say 1 inch long.  Combine in basin with vinegar, soy sauce and lightly beaten egg-white.  Cover and stand one hour.  Stir occasionally.
2. Heat 2 tablespoons of the oil in pan or wok, add half the meat, brown well, remove from wok; brown remaining meat.
3. Peel ginger, chop finely, chop shallots into 1 inch length, slice celery diagonally.  Put celery into saucepan of boiling salted water, boil 2 minutes, drain, rinse under cold running water, drain well.
4. Heat remaining oil in wok, add celery, shallots, ginger and crushed garlic, saute one minute.
5. Add meat to pan, toss well.  Combine cornflour with water, extra soy sauce and oyster sauce, mix well.  Add to wok, stir until boiling and well combined.