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Ingredients
4 servings
For the Beef
450gbeef tenderloin
sliced against the grain as thin as possible
1gbaking soda
15mlShaoxing wine
15mllight soy sauce
5mlneutral oil
9gcornstarch
For the Mala Mixture
45mlvegetable oil
12dried red chiles
small, such as Sichuan er jing tiao, stems snipped off and discarded, seeds mostly shaken out and discarded
5gSichuan peppercorns
To Cook
1celery stalk
cut on a sharp bias into 1.5-inch segments
2scallions
white and pale green parts cut into 1-inch segments, greens chopped for garnish
225gNapa cabbage
cut into bite-sized pieces
3 TbspSichuan broad bean chile paste
doubanjiang
5ggarlic
minced, about 2 medium cloves
5gfresh ginger
minced, about 1/2 inch segment
10gSichuan chile flakes
or Korean
480mllow-sodium chicken stock
homemade or store-bough, or water
15mldark soy sauce
To Serve
8gminced garlic
about 3 medium cloves
¼ cupcaiziyou
or neutral oil
Instructions
For the Beef
Step 1
Place the beef in a medium bowl, cover with cold water, and vigorously agitate it.
Drain through a fine-mesh strainer set in the sink and press on the beef with your hands to remove excess water. Return the beef to the bowl, add the baking soda, and vigorously massage the baking soda into the meat, lifting the meat, throwing it down, and squeezing it for 30-60 seconds. Add the wine, soy sauce, oil, and cornstarch and roughly work the marinade into the meat for at least 30 seconds. Set aside.
Strainer
Bowl
beef tenderloin450g
baking soda1g
Shaoxing wine15ml
light soy sauce15ml
neutral oil5ml
cornstarch9gFor the Mala Mixture
Step 2
Combine the oil and chiles in a wok. Cook over medium heat, stirring and flipping the chiles constantly until they start to darken in colour, about 1 minute.
Add the Sichuan peppercorns and continue cooking until very fragrant but not burnt, 30-60 seconds longer.
Transfer the chiles and peppercorns to a cutting board, leaving the oil in the wok. Chop the chiles and Sichuan peppercorns until they are about the same size as standard red pepper flakes (the kind you put on your pizza). Set aside.
Wok
Slotted Spoon
dried red chiles12 
Sichuan peppercorns5g
vegetable oil45mlTo Cook
Step 3
Return the wok to high heat until smoking. Add the celery, white and pale green parts of the scallions, and Napa cabbage and stiry-fry until tender and wilted, about 2 mins. Transfer to the bottom of a large serving bowl, leaving the oil in the wok (if the wok is dry, add another tablespoon of oil).
WokBowl
celery stalk1 
scallions2 
Napa cabbage225gStep 4
Return the wok to high heat. Add the chile bean paste and cook, stirring, until it sizzles and the oil starts to turn red, about 30 seconds. Add the garlic, ginger, and chile flakes and cook until aromatic, about 15 seconds. Add the stock and soy sauce and bring the mixture to a simmer.
WokSichuan broad bean chile paste3 Tbsp
garlic5g
fresh ginger5g
Sichuan chile flakes10gdark soy sauce15ml
low-sodium chicken stock480mlStep 5
Gently lower the beef into the wok one piece at a time so that it doesn't stick. Increase the heat to high and cook, swirling constantly, until the beef is just barely cooked through and the liquid is simmering, about 1 min. Pour the beef and the broth over the celery and cabbage in the bowl. Wipe out the wok.
Wokbeef tenderloin450gTo Serve
Step 6
Sprinkle the chopped chile and Sichuan peppercorn mixture all over the top of the beef. Sprinkle the minced garlic over the top. Heat the oil in the wok until it is smoking hot, then pour it all over the top of the serving bowl, causing the chiles, Sichuan peppercorn, and garlic to sizzle and release their aroma. Top with the scallion greens and serve immediately.
Wok
minced garlic8gcaiziyou¼ cup
scallions2 Notes
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