Step 1

Cut the beef, against the grain, into thin slices (about 2mm).

Step 2

Put them into a mixing bowl. Add salt, Shaoxing rice wine, dark soy sauce, egg, cornstarch and water.

Step 3

Rub and mix with hands until the liquid is absorbed.

Step 4

Add sesame oil then stir well.

Step 5

Add oil, dried chillies and Sichuan peppercorns in a wok.

Step 6

Fry over low heat until fragrant (do not burn).

Step 7

Transfer onto a chopping board. Chop small then set aside.

Step 8

Put romaine lettuce and bean sprouts in the same wok.

Step 9

Fry with the remaining oil over medium heat until they lightly wilt.

Step 10

Transfer to the serving bowl and set aside.

Step 11

Pour oil into the wok. Add ginger, garlic, Sichuan chilli bean paste and chilli powder. Fry over low heat until fragrant.

Step 12

Pour in stock/water. Cook over high heat until it starts boiling.

Step 13

Turn the heat to medium. Add marinated beef, one piece at a time.

Step 14

Simmer until fully cooked (no pinkness on the surface).

Step 15

Pour the beef and stock onto the vegetables.

Step 16

Place minced garlic & chopped spicy topping over the beef.

Step 17

Heat up the oil in the wok (cleaned and dried) until smoking. Pour it over the garlic & spices.

Step 18

Garnish with coriander and serve immediately with plain rice.