Water-boiled Beef

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Step 1

Place the beef in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the beef with your hands to remove excess water. Return the beef to the bowl, add the baking soda, and vigorously massage the baking soda into the meat, lifting the meat, throwing it down, and squeezing it for 30-60 seconds. Add the wine, soy sauce, oil, and cornstarch and roughly work the marinade into the meat for at least 30 seconds. Set aside.

Step 2

Combine the oil and chiles in a wok. Cook over medium heat, stirring and flipping the chiles constantly until they start to darken in colour, about 1 minute. Add the Sichuan peppercorns and continue cooking until very fragrant but not burnt, 30-60 seconds longer. Transfer the chiles and peppercorns to a cutting board, leaving the oil in the wok. Chop the chiles and Sichuan peppercorns until they are about the same size as standard red pepper flakes (the kind you put on your pizza). Set aside.

Step 3

Return the wok to high heat until smoking. Add the celery, white and pale green parts of the scallions, and Napa cabbage and stiry-fry until tender and wilted, about 2 mins. Transfer to the bottom of a large serving bowl, leaving the oil in the wok (if the wok is dry, add another tablespoon of oil).

Step 4

Return the wok to high heat. Add the chile bean paste and cook, stirring, until it sizzles and the oil starts to turn red, about 30 seconds. Add the garlic, ginger, and chile flakes and cook until aromatic, about 15 seconds. Add the stock and soy sauce and bring the mixture to a simmer.

Step 5

Gently lower the beef into the wok one piece at a time so that it doesn't stick. Increase the heat to high and cook, swirling constantly, until the beef is just barely cooked through and the liquid is simmering, about 1 min. Pour the beef and the broth over the celery and cabbage in the bowl. Wipe out the wok.

Step 6

Sprinkle the chopped chile and Sichuan peppercorn mixture all over the top of the beef. Sprinkle the minced garlic over the top. Heat the oil in the wok until it is smoking hot, then pour it all over the top of the serving bowl, causing the chiles, Sichuan peppercorn, and garlic to sizzle and release their aroma. Top with the scallion greens and serve immediately.