Beef (8 oz)
in refrigerator for about 30 minutes and cut into small and long shreds.
In a large mixing bowl, well combine beef shreds and
Cooking Wine (2 Tbsp)
Light Soy Sauce (1 Tbsp)
Cooking Oil (3 Tbsp)
and set aside for 10 minutes.
Heat up your wok or pan first for around 2 minutes and then add around
Cooking Oil (2 Tbsp)
to heat until the oil is really hot.
Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.
Oil (1/2 Tbsp)
to fry the
Fresh Ginger (1 in)
Dried Chili Peppers (5)
over medium fire.
Chili Bean Sauce (1 Tbsp)
in to stir fry for the red oil. Mix everything well.
Chili Powder (to taste)
Ground Sichuan Pepper (1/2 tsp)
Sesame Seeds (to taste)
. Toss quickly and make sure all the ingredients are combined completely.
Celery (1 cup)
in and continue cook for around 1 minute.
Transfer out and serve hot. Enjoy!