Ingredients
250 g (about 1/2 lb) beef, 50 g (about 1/4 cup) beef broth.
Seasonings
20 g soy sauce, 15 g minced scallions, 5 g each sliced ginger, sliced garlic, and vinegar, plus fried peanuts, cooked vegetable oil, dried red chili flakes, Sichuan peppercorns, sugar, salt, MSG, Shaoxing wine, and wet cornstarch slurry, all to taste.
Instructions
1. In a bowl, combine sugar, salt, soy sauce, vinegar, Shaoxing wine, MSG, beef broth, and cornstarch slurry, stirring to make the sauce; cut the beef into square cubes, then toss with salt, soy sauce, Shaoxing wine, and cornstarch, and let marinate briefly.
2. Heat oil in a wok over medium-high heat until it reaches about 60% hot (when ripples appear), add dried red chili flakes and fry until they turn a deep reddish-brown, then add Sichuan peppercorns; shortly after, add the diced beef and stir-fry to separate the pieces, then add scallions, ginger, and garlic, stir-frying until fragrant, pour in the prepared sauce mixture while stirring continuously, and finally add peanuts, toss everything together until well combined, then transfer to a serving plate.