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Toss together steak, sesame oil, baking soda, white pepper, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a medium bowl using your hands. Cover and refrigerate for 20 minutes.
Stir together ½ cup cold water, soy paste, remaining 1 tablespoon cornstarch, and remaining 1 tablespoon soy sauce in a small bowl; set aside.
Heat 2 tablespoons neutral oil in a large wok or 12-inch cast-iron skillet over high. Add steak mixture in an even layer; cook, undisturbed, until browned on bottom side, 2 to 3 minutes. Flip steak, and spread in an even layer; cook, undisturbed, until almost cooked through, about 1 minute. Transfer steak to a large plate; do not wipe wok clean.
Add ginger and remaining 2 tablespoons oil to reserved wok; cook over high, stirring constantly, until fragrant, about 10 seconds. Add celery; cook, stirring often, until slightly softened, about 1 minute. Add onion; cook, stirring often, until slightly softened, about 1 minute.
Stir soy paste mixture into vegetable mixture in wok. Reduce heat to medium-high; cook, stirring constantly, until thickened, 15 to 30 seconds. Stir in steak; cook, stirring constantly, until cooked through, 1 to 2 minutes. Garnish with chile crisp; serve with rice.