Ingredients 

½ tsp sugar
1 rounded tbsp chilli bean sauce (best use Pixian)
1 small or half large red sweet pepper (or can sub with a small carrot)
1 tbsp sichuan peppercorns
1 thumb size ginger, peeled and finely shredded
2 sticks of celery
2 - 4 large dried chillies
500g lean beef steak (rump or sirloin)
a small handful celery tender leaves, roughly cut
about 1.5 tbsp Chinese cooking wine
about 6 - 7 tbsp cooking oil
dash of light soy to taste
pinch of ground sichuan pepper

Directions

To prepare the beef, remove any gristle. Pat dry the beef with kitchen paper to absorb as much moisture as you can. Cut the beef into thin long strips, as thin and long as possible. No need to marinate.

Cut/shred the celery and red pepper into long thin strips too. Cut ginger into matchstick size.

Dried chillies, de-seeded and cut into chunks

Heat oil in wok then add Sichuan peppercorns and dried chillies. Fry till the oil is very fragrant and chillies have turned almost black. Remove the chillies and peppercorns. Keep the chillies to add back to the dish later. Discard the peppercorns unless you like the crunch.

While the oil is still very hot, turn the heat up to maximum. Add in the beef and spread it out but do not stir. The oil will start to boil rapidly. Wait till the oil stop bubbling and becoming clear again, then stir and fry till the beef is lightly brown and crisp a little on the edges. Push the meat to one side, turn the heat down to low. Remove most of the oil and leave about 1 tbsp.

Turn the heat back on to high. Add ginger and chilli bean paste and stir fry briefly then add cooking wine. Add in the previously fried dried chilli (and sichuan peppercorns if you like the crunch).

Add celery and red pepper and stir fry till vegetables are softened to your liking. Then stir in the celery leaves.

Seasoned with enough light soy sauce to taste, pinch of sugar and pinch of ground Sichuan pepper.