Sichuan Dry Pot Beef

Slice the beef flank steak thinly against the grain. In a bowl, combine the sliced beef flank steak with 15g Shaoxing wine, 10g light soy sauce, dark soy sauce, and cornstarch. Mix well and marinate for at least 15 minutes.

Prepare the vegetables: slice potatoes and lotus root thinly. Slice celery diagonally. Trim enoki mushrooms. Mince garlic and 10g ginger. Slice the white parts of scallions. Chop green parts of scallions and cilantro for garnish.

Heat 100g vegetable oil in a wok over medium-high heat until shimmering. Carefully add the marinated beef flank steak in batches and deep-fry until just cooked through and lightly browned, about 1-2 minutes per batch. Remove beef flank steak with a slotted spoon and drain excess oil.