Back to 3 servings beef 10 ounce beef (sirloin, flank or rib-eye), sliced very thin against the grain, about 1/8 inch thick 1 tablespoon Shaoxing rice wine 1 tablespoon light soy sauce 0.5 teaspoon salt 0.25 teaspoon baking soda 1 tablespoon cornstarch vegetables 2 stalks celery, cut into thin strips, leaves reserved for garnish 4 green onions, cut into thin strips 1 small head romaine lettuce, torn into large pieces 1 pinch salt, for the greens 1 tablespoon neutral cooking oil, for stir-frying the vegetables chili oil 0.5 cup dried red chilies, moderately hot variety, such as facing-heaven or erjingtiao 1 tablespoon Sichuan peppercorns 0.5 cup neutral cooking oil, for the finishing oil broth 3 cups chicken stock, or water 3 tablespoons Pixian doubanjiang (chili bean paste) 1 tablespoon light soy sauce 1 tablespoon Shaoxing rice wine 1 teaspoon sugar 0.5 teaspoon salt 0.5 teaspoon MSG, optional garnish 2 tablespoons cilantro, chopped, for garnish
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1 Step 1: Slice the beef very thinly against the grain. Rinse it in water until the water runs fairly clear, then drain well.2 Step 2: Marinate the beef with the wine, soy sauce, salt, baking soda and cornstarch for at least 15 minutes.3 Step 3: Set a pan over low heat with a splash of oil and add the whole dried chilies and Sichuan peppercorns. Toast them, stirring now and then, for about 3 minutes, until they smell aromatic and turn partly brown. Let them cool all the way down, then chop them fine with a knife or pulse them in a food processor until they resemble coarse flakes.4 Step 4: Heat 1 tablespoon oil in a wok over high heat. Stir-fry the celery and green onion until the celery softens, about 1 to 2 minutes. Add the romaine and a pinch of salt and toss briefly until just wilted. Transfer the greens to a large serving bowl.5 Step 5: Heat the 1/2 cup of finishing oil in a small pan until it just reaches the edge of smoking, then turn the heat to low to keep it warm.6 Step 6: In a clean pot, bring the stock to a boil with the doubanjiang, soy sauce, wine, sugar, salt and MSG over high heat.7 Step 7: Add the beef slices, separating them gently, and simmer just until the meat turns opaque and is cooked through, about 1 to 2 minutes. It should be tender, not overcooked. Pour the beef and broth over the greens.8 Step 8: Scatter the minced chilies and peppercorns over the beef without stirring. Pour the hot oil over them so they sizzle, then garnish with cilantro and reserved celery leaves. Serve immediately with rice.getsaucepan.com/r/7c6a39be-8185-5f3b-8ee2-e1f9e0d2ab4a
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