In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind into a powder.

In a large wok or skillet, heat the vegetable oil over high heat. Add the minced garlic and ginger and cook for 1 minute.

Add the sliced beef and cook until browned, about 3-4 minutes.

In a small bowl, whisk together the soy sauce, dark soy sauce, Shaoxing wine, black vinegar, sugar, and cornstarch. Pour the sauce over the beef and stir to combine.

Add the dried red chilies and ground Sichuan peppercorns to the wok. Cook for an additional 2 minutes.

Remove from heat and garnish with chopped green onions.

Serve hot with steamed rice.

Enjoy!