Szechuan Beef

Instructions

1. Marinate the beef
   In a medium bowl, combine the sliced beef with Shaoxing wine, light soy sauce, and cornstarch. Mix well to coat the beef evenly and let it marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the aromatics
   Toast the Sichuan peppercorns in a dry wok over medium heat for about 1-2 minutes until fragrant. Remove and grind coarsely using a mortar and pestle or spice grinder. Set aside half for the cooking process and half for garnish.
3. Cook the beef
   Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes without stirring. Then stir-fry for another 1-2 minutes until the beef is browned but still slightly pink inside. Remove from the wok and set aside.
4. Create the flavor base
   Add remaining 1 tablespoon oil to the wok. When hot, add dried chilies, half of the ground Sichuan peppercorns, garlic, and ginger. Stir-fry for 30 seconds until aromatic but not burnt.
5. Cook the vegetables
   Add the green onions and bell pepper to the wok. Stir-fry for 1-2 minutes until the vegetables begin to soften but still maintain some crispness.
6. Combine and season
   Return the beef to the wok. Add the doubanjiang, dark soy sauce, and sugar. Stir-fry everything together for 1-2 minutes, ensuring all ingredients are well coated in the sauce.
7. Finish the dish
   Turn off the heat and sprinkle with the remaining ground Sichuan peppercorns. Give everything a final toss to incorporate all the flavors. Transfer to a serving plate immediately.