Mix rice wine and soy sauce in a large bowl and add cornstarch gradually while whisking constantly. Slice beef into thin pieces and place into bowl with marinade stirring to coat.
Ingredients you will need
Corn Starch
Rice Wine
Soy Sauce
Marinade
Beef
Equipment you will use
Whisk
Bowl
2
Let marinate for at least 30 minutes.
3
Prepare garnish by heating 1 tablespoon of the oil in a saute pan, reserving the other 4 tablespoons.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
4
Add the Sichuan peppercorn and dry chili and cook until the chili turns dark red. (Do not allow it to turn black.)
Ingredients you will need
Peppercorns
Chili Pepper
5
Remove the cooked peppercorn and chili to a cutting board and use the side a large chef's knife blade to smash it. Then chop it into pieces and transfer to a small dish. Keep the saute pan handy for the final touches.
Ingredients you will need
Peppercorns
Chili Pepper
Equipment you will use
Cutting Board
Chefs Knife
Frying Pan
6
Prepare vegetables by washing and cutting celery, leeks, and lettuce into 3-inch lengths.
Ingredients you will need
Vegetable
Lettuce
Celery
Leek
7
Heat the 2 tablespoons of corn oil in a wok, add scallions and stir once.
Ingredients you will need
Green Onions
Corn Oil
Equipment you will use
Wok
8
Add the celery, leeks, and lettuce and stir-fry for 20 seconds over high heat.
Ingredients you will need
Lettuce
Celery
Leek
9
Remove and place in a large shallow serving bowl.
Equipment you will use
Bowl
10
To cook beef, heat the 1/4 cup corn oil in the wok and add ginger, scallion, and chili sauce. Cook until the oil turns red from the chili.
Ingredients you will need
Chili Sauce
Cooking Oil
Green Onions
Ginger
Chili Pepper
Beef
Equipment you will use
Wok
11
Add wine, soy sauce and stock. When the mixture begins to boil, add marinated beef and gently stir to cook. As soon as beef is completely cooked, remove from wok and place beef over vegetables in serving bowl and pour sauce from wok over it.
Ingredients you will need
Vegetable
Soy Sauce
Sauce
Stock
Beef
Wine
Equipment you will use
Bowl
Wok
12
Heat the remaining 1/4 cup of oil for the garnish in the saute pan, and when it begins to smoke slightly, pour the oil over the Sichuan peppercorns and chili in the small dish.