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1
Mix rice wine and soy sauce in a large bowl and add cornstarch gradually while whisking constantly.
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2
Slice beef into thin pieces and place into bowl with marinade stirring to coat.
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3
Let marinate for at least 30 minutes.
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4
Prepare garnish by heating 1 tablespoon of the oil in a saute pan, reserving the other 4 tablespoons.
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5
Add the Sichuan peppercorn and dry chili and cook until the chili turns dark red.
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6
(Do not allow it to turn black.)
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7
Remove the cooked peppercorn and chili to a cutting board and use the side a large chef's knife blade to smash it.
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8
Then chop it into pieces and transfer to a small dish.
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9
Keep the saute pan handy for the final touches.
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10
Prepare vegetables by washing and cutting celery, leeks, and lettuce into 3-inch lengths.
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11
Heat the 2 tablespoons of corn oil in a wok, add scallions and stir once.
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12
Add the celery, leeks, and lettuce and stir-fry for 20 seconds over high heat.
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13
Remove and place in a large shallow serving bowl.
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14
To cook beef, heat the 1/4 cup corn oil in the wok and add ginger, scallion, and chili sauce.
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15
Cook until the oil turns red from the chili.
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16
Add wine, soy sauce and stock.
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17
When the mixture begins to boil, add marinated beef and gently stir to cook.
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18
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.
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19
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.
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20
Serve everything immediately.
