Directions

To Make

1. Place sliced beef in a mixing bowl and mix with all the marinade ingredients except water. Slowly add water a little at a time into beef, stirring with your hand until all water is fully absorbed into beef. Set aside.
2. In a cold wok place 1 tbsp of oil and fry dried chillies and Sichuan peppercorns together over low medium heat for about 5 minutes.
3. Remove and set aside to cool. Finely chop or process in a food processor until you get fine flakes.
4. In the same wok, heat up 1 tbsp of oil and fry garlic, ginger and doubanjiang for 1 minute. Add in ¾ of the chopped chillies and fry for a minute.
5. Pour in the chicken stock. Let it come to a boil.
6. Toss in the cut vegetables and blanch for 30 seconds. Remove and place into a serving plate.
7. Add in the marinated beef. Blench until beef is fully cooked. Remove and place beef on top of the vegetables. Pour the stock over. Sprinkle the remaining chopped chillies over beef.
8. Heat up the finishing oil until it begins to smoke. Pour over the beef and let it sizzle. Garnish with some chopped spring onions.