Step 1

In a seasoned wok or large (12-inch) skillet over high heat, heat the oil until shimmering. Add the beef and stir-fry, breaking up the meat, until fragrant and no longer pink, about 4 minutes. Add the doubanjiang and continue to stir-fry until the oil reddens, about 1 minute. Taste, and add more doubanjiang, if you like. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the celery and stir-fry, combining it with the meat, until piping hot, another 2 to 3 minutes.

Step 2

Season to taste with soy sauce, if using, then add the vinegar, stirring to combine. Taste, and add more vinegar, if desired. Remove from the heat and serve hot, with cooked rice on the side.