Cut the sliced beef into strips about half an inch wide. Place in a bowl.
Mix together 2 tablespoons soy sauce with the rice wine, 1/2 teaspoon sugar, 1 tablespoon starch and a pinch of pepper. Pour over the beef and mix well. Set side.
Trim the celery stalks. Cut on the bias into slices about half an inch thick.
Peel the carrot and cut into sticks roughly the same size as the celery.
Peel and thinly slice the onion.
Peel and chop the garlic.
Make the sauce. In a bowl, mix together the broth, remaining soy sauce and sugar.
Heat the wok and pour in a tablespoon of oil.
When the oil starts to smoke, dump the celery and carrot and stir fry for about 15 seconds.
Add the sliced onion, chopped garlic, salt and remaining pepper. Stir fry for another 15 seconds. Scoop out and spread on a plate to cool immediately to prevent letting the vegetables continue cooking in the residual heat.
Pour the remaining cooking oil into the wok and heat until just starting to smoke.
Spread the marinated beef on the hot oil. Do not disturb for the first minute. Stir fry using your spatula to break up large clumps of meat. Cook just until the meat is no longer pink.
Add the cooked vegetables to the meat.
Stir the sauce well and pour into the wok. Cook, stirring often, until the sauce is thick and clear.
Taste and adjust the seasonings, if needed.
Drizzle in the sesame seed oil. Toss. Serve immediately.