Partially freeze steak to make slicing easier.

Slice steak with the grain into 2-inch-wide strips.

Cut strips diagonally across the grain into 1/8-inch-wide slices and then into thin shreds.

Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, sherry, and 1 tablespoon vegetable oil in a bowl.

Add steak to the mixture and stir to coat.

Cover and marinate in the refrigerator for 1 hour.

Combine sugar, vinegar, sesame oil, remaining soy sauce and cornstarch in a separate bowl.

Preheat a wok over medium-high heat (375°F).

Pour 1/4 cup vegetable oil around the top of the wok, coating the sides.

Heat for 2 minutes or until hot.

Add cellophane noodles, a small amount at a time, and stir-fry for 2 to 3 seconds until noodles expand and turn white.

Remove noodles and drain on paper towels.

Transfer to a serving platter.

Remove steak from the marinade and discard the marinade.

Add steak and crushed garlic to the wok.

Stir-fry for 5 minutes.

Remove steak from the wok.

Pour the remaining 1 tablespoon of oil around the top of the wok, coating the sides.

Add dried red chile pepper pods to the wok.

Stir-fry for 1 minute.

Add shredded carrot and celery to the wok.

Stir-fry for 1 minute.

Add the vinegar mixture to the wok.

Cook, stirring constantly, for 1 minute or until slightly thickened.

Add the steak back to the wok and cook until thoroughly heated.

Spoon the mixture over the noodles on the serving platter.

Sprinkle with sliced green onions.