Heat the oil in the wok and stir fry mushrooms and grated ginger for 1 to 2 minutes.
Stirfry the beef for 3 to 4 minutes.
Return the mushrooms to the beef in the wok.
Combine the soy sauce, sherry, broth, and cornstarch mixture.
Stir and add to the beef and mushrooms.
Heat until sauce thickens.
Add the bean sprouts t and continue heating just until they are heated through.
Garnish with cubed celery and serve at once with rice.