The meat, carrots and celery all need to be sliced like matchsticks.  We get the butcher to use his meat slicer to slice a 1" sirloin into 4 quarter-inch sirloin pancakes.  Thus, it is much easier to finish the slicing at home.  Set up the Bowls.  In the Egg Bowl, whisk together the cornstarch and egg until well blended.  Add the Meat Bowl and mix thoroughly with your hands. Heat the oil in a wok over medium heat until it is 375 degrees.  Add the battered beef slowly, in small quantities, using a fork to keep the shredded beef apart so that it will fry singly rather than in large clusters.  Fry for about 3 minutes before removing the meat and setting it aside to drain.  Pour away most of the oil and return the wok to the burner over high heat. Add the Veggie Bowl to the wok and stir-fry for 1 minute.  Add the Stock Bowl and stir once. Add the Sauce Bowl and stir.  When the contents begin to boil, return the meat to the wok and stir-fry for 1 minute.  Serve with fried rice.