Sichuan-Style Boiled Beef with Chili Recipe

Ingredients (12)

• 1 pound lean beef, such as flank steak, hanger, or flap, sliced against the grain into 1/4-inch thick pieces about 1-inch by 2-inches
• Kosher salt
• 2 tablespoons Shaoxing wine
• 1/3 cup vegetable, canola, or peanut oil or lard
• 12 dried red Chinese chilis, snipped in half, seeds discarded (if hotter dish is preferred, keep the seeds)
• 1 to 2 tablespoons whole Sichuan peppercorns
• 1 head of celery (about 1 pound), stalks split lengthwise into thirds, then crosswise into 3-inch segments
• 4 scallions, white and green parts, sliced into 3-inch segments
• 3 tablespoons fermented chili bean paste
• 3 cups homemade or store-bought low-sodium chicken broth
• 2 teaspoons dark soy sauce
• 5 tablespoons cornstarch