Sichuan Peppercorn Beef

In a bowl, combine the sliced Beef flank steak with 15g Shaoxing wine, 10g Light soy sauce, 15g Cornstarch, and 2g White pepper. Mix well and let marinate for 15 minutes.

Prepare the sauce by mixing 15g Shaoxing wine, 10g Light soy sauce, 10g Dark soy sauce, 5g Sugar, 5g Cornstarch, and 50g Water in a small bowl. Set aside.

Heat 80g Vegetable oil in a wok over medium-high heat until shimmering. Add the marinated Beef flank steak and stir-fry quickly for 1-2 minutes until just browned and mostly cooked through. Remove the Beef flank steak from the wok and set aside, draining excess oil.