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Trim the beef as needed. Cut the beef along the grain into 2-inch-wide (5 cm) strips, then cut each strip against the grain into ⅙-inch-thick (4 mm) slices. Next, cut each slice into ⅙-inch-thick (4 mm) matchsticks.
Remove the leaves of the Chinese celery and save for another use. Cut the stalks crosswise into 2-inch (5 cm) lengths. If using common green celery, cut the stalks into thin matchsticks about 2 inches (5 cm) long.
Place a wok or skillet over medium heat until hot, then swirl in 1 tablespoon of the oil. When the oil starts to shimmer, add the beef and cook, stirring from time to time, until the exterior of the beef becomes dry and the foaming has subsided, about 2 minutes. Transfer the beef to a colander and drain well.
Wipe the wok clean. Heat the remaining 2 tablespoons of oil over medium heat until shimmering. Return the beef to the wok and cook until lightly golden and crisp, about 5 minutes. Add the garlic, chili powder, and Sichuan pepper powder, and stir and mix for 20 seconds. Add the wine, vinegar, and water. Stir and cook until the beef has absorbed the liquid, about 1 minute. Season to taste with salt.
Turn up the heat, and add the celery, carrots, and sugar. Stir-fry until well combined, about 1 minute. Adjust the seasoning as needed, drizzle with the chili oil, and serve.