Sichuan Spicy Numbing Beef (Oil-Velveting Technique)

Steps

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1. 1
   Cut the beef into a few large chunks, then slice into about 1/8-inch thick pieces.
   ▶ ≈1:08
2. 2
   Marinate the beef with salt, white pepper, garlic powder, soy sauce, and egg white, mixing for a few minutes until well combined.
   ▶ ≈1:33
3. 3
   Mix cornstarch and water into a smooth slurry, pour it into the beef, and stir until fully absorbed for extra juiciness and a smooth texture.
   ▶ ≈2:19
4. 4
   Drizzle in some oil and mix to coat the beef, which helps separate the slices so they don't stick together during oil poaching.
   ▶ ≈2:50
5. 5
   Heat the oil to about 320°F (not too hot, to avoid browning), then quickly poach the beef slices until they just change color. Remove immediately and drain thoroughly.
   ▶ ≈3:01
6. 6
   In the same wok, stir-fry the bean sprouts over medium heat until just wilted, then spread them on a serving plate as a bed.
   ▶ ≈4:31
7. 7
   Add oil, minced garlic, chili flakes, and Sichuan Dou Ban Jiang to the wok, and stir over low heat until fragrant.
   ▶ ≈4:56
8. 8
   Return the beef to the wok, add the bird's eye chilies, green chili peppers, and celery, and stir-fry over medium heat for a couple of minutes.
   ▶ ≈5:36
9. 9
   Finally, add the Sichuan peppercorn powder and give it a final toss until everything is well combined.
   ▶ ≈5:55
10. 10
    Serve the cooked beef over the bed of bean sprouts and enjoy.
    ▶ ≈6:07