Szechuan Peppercorn Beef with Celery Ribbons

Ingredients

• 1.5 lbs Ribeye Steak
• 2 tbsp Szechuan Peppercorns
• 10 whole Dried Red Chilies
• 6 stalks Celery
• 1 tbsp Shaoxing Wine
• 2 tbsp Soy Sauce

Instructions

1. 1

   Toast peppercorns in a dry pan, then grind into a fine powder.

2. 2

   Thinly slice beef against the grain and marinate with wine and soy sauce.

3. 3

   Use a peeler to create long, thin ribbons of celery.

4. 4

   Heat a wok until smoking; sear beef in batches until browned.

5. 5

   Add chilies and peppercorn powder, then toss in celery ribbons for 30 seconds.

6. 6

   Serve immediately while the beef is tender and the celery is crisp.