Heat a wok and add vegetable oil. Deep fry the beef about 6 minutes, until crispy, then remove from the wok and drain.
Reheat the wok and add ½ Tablespoon oil. Stir fry the ginger and shallot until fragrant, then add the hot bean paste, carrot and celery and toss well. Return the beef to the wok with the shaoxing, soy, sugar, sesame oil and Szechuan pepper. Stir fry 1 minute and finish with a little extra shallot.