Ingredients
300 g (about 10 oz) beef, 30 g celery, 15 g garlic scapes (or green garlic segments).
Seasonings
Garlic (minced) 5 g, salt and chili powder 1/2 teaspoon each, a pinch of MSG, sugar, soy sauce, Sichuan pepper oil, and Shaoxing wine 2 teaspoons each, rice vinegar 1 teaspoon, Pixian broad bean paste 4 teaspoons, vegetable oil 2 tablespoons.
Steps
1. Rinse the beef and cut into thin shreds; trim and wash the celery, then cut into small sections.
2. Heat oil in a wok until hot, add the shredded beef and dry-fry until browned, then stir in Pixian broad bean paste, chili powder, sugar, cooking wine, soy sauce, salt, and MSG, stirring everything together evenly.
3. Then add celery, green garlic, and shredded ginger, stir-fry briefly, then splash in rice vinegar, transfer to a plate, and drizzle with Sichuan pepper oil.