Cut the beef into 1/4 inch thick strips. Then marinate with salt, 5-spice powder, sugar, baking powder, soy sauce, dark soy sauce, garlic, and ginger. Set it aside.
Cut the celery into 2.5 inches long, 1/4 inch thick sticks. Preferably use Chinese celery for a stronger fragrance.
Heat your wok over high heat until smoking hot. Then add a generous amount of oil and swirl it around.
Add the beef strips and spread them out. Pan fry for 20 seconds and flip to pan-fry the other side. Then stir the beef over medium heat for about 5 minutes until the beef is nicely charred.
Push the beef to the side. Add a tbsp of Sichuan Dou Ban Jiang and stir on low heat until the oil becomes bright red.
Add the ginger strips, garlic slices, seeded dried red chilies, and celery stalks. Stir for a couple of minutes. Add the Chinese cooking wine from the side of the wok to deglaze the bottom.
Add the scallion, toasted sesame seeds, and Sichuan peppercorn powder. Stir thoroughly and serve with white rice.