Szechuan Beef - cooking recipe

Ingredients

1 lb beef flank steak, cut against grain into 1/4-inch thick strips
4 tablespoons soy sauce, divided
4 tablespoons rice wine, divided (Shaoxing)
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
2 tablespoons canola oil
3 garlic cloves, minced
2 teaspoons szechuan peppercorns, crushed (to taste or 1-teaspoon of each red chili flake and black pepper)
2 tablespoons oyster sauce (or hoisin sauce)
10 small red chilies, halved and seeded (to taste)
4 scallions, cut into 1-inch segments
steamed white rice

Preparation

In a mixing bowl whisk together 2-tablespoons soy sauce, 2-tablespoons rice wine, cornstarch and rice wine vinegar. Add sliced flank steak and marinate for 30 minutes to 1 hour.
Remove beef from marinade, pat dry and discard marinade. Heat oil in a large wok or frying pan over high heat; add beef, constantly stirring to cook evenly; 2-3 minutes.
Stir in garlic and Szechuan peppers and fry another minute. Reduce heat to medium, add remaining 2-tablespoons soy sauce, 2-tablespoons rice wine, oyster sauce, chilies and scallions. Sear 3-4 minutes, stirring often until sauce thickens and glazes meat.
Serve over rice.