Whisk rice wine, soy sauce, and cornstarch in a large bowl to create a marinade.

Thinly slice the beef against the grain.

Add beef slices to the marinade and coat evenly.

Marinate the beef for at least 30 minutes.

Prepare the garnish: Heat 1 tablespoon of oil in a sauté pan.

Add Sichuan peppercorns and dry chili flakes.

Cook until the chili turns dark red, being careful not to burn them.

Remove the cooked peppercorns and chili to a cutting board.

Smash the peppercorns and chili with the flat side of a large knife.

Chop the smashed peppercorns and chili into small pieces and transfer to a small dish.

Set aside the sauté pan for final touches.

Wash and cut celery, bok choy, and cabbage into 3-inch lengths.

Heat 2 tablespoons of corn oil in a wok.

Add chopped scallions and stir once.

Add the celery, bok choy, and cabbage to the wok.

Stir-fry the vegetables over high heat for 20 seconds.

Remove the stir-fried vegetables from the wok and place them in a large shallow serving bowl.

Heat 1/4 cup of corn oil in the wok.

Add minced ginger, chopped scallions, and hot chili sauce (or Chinese hot bean paste).

Cook until the oil turns red from the chili.

Add rice wine, soy sauce, and chicken or beef broth.

Bring the mixture to a boil.

Add the marinated beef to the wok and gently stir to cook evenly.

Cook until the beef is completely cooked through.

Remove the cooked beef from the wok and place it over the vegetables in the serving bowl.

Pour the sauce from the wok over the beef and vegetables.

Heat the remaining 1/4 cup of oil for the garnish in the sauté pan until it begins to smoke slightly.

Pour the hot oil over the Sichuan peppercorns and chili mixture in the small dish.

Serve the dish immediately, garnished with the chili oil.