Put the Beef (0.5 pound) in refrigerator for about 30 minutes and cut into small and long shreds.
In a large mixing bowl, well combine beef shreds and Cooking Wine (2 tablespoon), Light Soy Sauce (1 tablespoon), and Cooking Oil (3 tablespoon) and set aside for 10 minutes.
Heat up your wok or pan first for around 2 minutes and then add around Cooking Oil (2 tablespoon) to heat until the oil is really hot.
Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.
Add Oil (1/2 tablespoon) to fry the Fresh Ginger (1 inch), Scallion (2) and Dried Chili Pepper (5) over medium fire.
Add Chili Bean Sauce (1 tablespoon) in to stir fry for the red oil. Mix everything well.
Spread Chili Powder (to taste), Ground Sichuan Pepper (1/2 teaspoon) and Sesame Seeds (to taste). Toss quickly and make sure all the ingredients are combined completely.
Add Celery (1 cup) in and continue cook for around 1 minute.
Transfer out and serve hot. Enjoy!