Ingredients

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch
• 1 tsp soy sauce
• ¼ tsp baking soda (optional—tenderizes)
• 3 tbsp neutral oil (e.g., peanut or avocado)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2–4 dried red chilies, broken into pieces (remove seeds for less heat)
• 1 tsp Sichuan peppercorns, lightly toasted & crushed (optional for numbing spice)
• 2 green onions, sliced

For the Sauce:
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1 tsp sesame oil
• 1–2 tsp chili oil (to taste)

Instructions

Marinate beef: Toss sliced beef with cornstarch, 1 tsp soy sauce, and baking soda (if using). Let sit 15 min.
Sauce: Whisk all sauce ingredients in a small bowl.
Heat 2 tbsp oil in a wok or large skillet over high heat. Add beef in a single layer (work in batches); sear 1–2 min per side until deeply browned and crisp-edged. Transfer to a plate.
Add remaining oil. Sauté garlic, ginger, dried chilies, and Sichuan peppercorns 30–45 sec until fragrant (don’t burn!).
Return beef to wok. Pour sauce over; toss 1–2 min until glossy and well-coated.
Stir in green onions. Remove from heat; drizzle with extra chili oil if desired.
Serve hot over steamed rice or alongside stir-fried greens.