Directions

To Prep

1. Add the Shaoxing wine, sugar, light soy sauce and chilli oil into a bowl and mix to combine. Set aside.

To Cook

1. Heat wok over high heat until smoking. Add 1 tbsp oil, rotating the oil to coat the wok. Add in the soy beef and stir fry for 2-3 mins. Remove soy beef and set aside.
2. Lower heat, then add in 2 tbsp oil. Add the ginger and fry until crisp, then add the spicy bean sauce, and cook until the oil turns red.
3. Add the celery, carrot and soy beef, stir through, then turn the heat up to high.
4. Add in the sauce mix, Sichuan pepper and chilli flakes, then stir through.
5. Stir fry for another minute, then serve immediately with steamed rice.