Place marinade ingredients (6 through 12) in mixing bowl. Whisk until well blended. Pour into large ziplock freezer bag.
Transfer meat to ziplock bag, and shake well so meat is fully covered.
Marinade at room temperature for at least 30 minutes. Turn bag over a couple of times so meat will be well coated.
2While meat is marinating, cut celery into thin julienne strips, slice onions into thin slices.
Place celery, onions and carrots in bowl you mixed marinade in and stir to lightly coat with marinade residue and set aside.
3When meat is ready, heat wok or heavy skillet to medium high heat, add 2 tablespoons of cooking oil. When oil begins to shimmer, quickly add carrots, celery and onions.
Stir fry for about 3 minutes until veggies are cooked al-dente (still crisp)
4Add remaining 1 tablespoon cooking oil and meat. Pour any remaining marinade mix over meat.
Continue stir frying for about 3 more minutes until meat is no longer red.
5Serve over rice (three possible options are shown in comments below)