Ingredients
300 g beef (preferably flank or sirloin), 150 g celery, 50 g garlic sprouts (or scallions).
Seasonings
10 g ginger, julienned, 1 teaspoon salt, 1/2 teaspoon MSG, a pinch of Sichuan peppercorn powder, 2 teaspoons soy sauce, 1 tablespoon water starch, 2 tablespoons each of Sichuan Pixian broad bean paste and fresh stock, and vegetable oil as needed.
Steps
1. In a bowl, combine salt, MSG, soy sauce, fresh stock, and water starch to make the seasoning sauce; wash the beef, then cut it into shreds; wash the garlic sprouts and slice them diagonally into small sections; trim and wash the celery, then cut it into small sections.
2. Heat oil in a wok until hot, add the shredded beef and stir-fry until just cooked through, then add ginger shreds and broad bean paste and stir-fry until fragrant, add garlic sprouts and celery and stir-fry briefly, pour in the prepared sauce and toss everything together until well combined, then transfer to a serving plate and sprinkle with Sichuan pepper powder.