Cut the beef into 1/8 of an inch thick slice (sirloin, top-loin, ranch steak, or flat iron will work well for this recipe.

Marinade it with salt, sugar, cornstarch, some white pepper or to taste, and 3 tbsp of the pickled liquid, which comes from the jar where you pickle your chilies. Mine chilies are homemade but you can definitely buy it from the store.

Mix 1/4 cup of pickled liquid with 1.5 tsp of cornstarch. Set it aside.

Heat the wok until it is smoking hot. Add a generous amount of oil. Toss in the beef. Cook until half of the beef changed color. Empty a center space. Add some garlic and ginger slices. Scoop in a tbsp of Sichuan dou ban jiang. Stir for a minute.

Toss in the pickled chilies. Keep cooking for a couple of minutes. Pour in the cornstarch pickled sauce mixture. Keep mixing until the sauce thickened up.

Turn off the heat. Add scallion as garnish.