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Thinly slice the beef into 2-inch strips.
In a bowl, combine beef, Shaoxing wine, soy sauce, a pinch of salt, and cooking oil. Mix well. Set aside.
Cut the Chinese celery into 1.5-inch strips.
In a wok over high heat, add cooking oil when the wok is hot, slide in beef strips, and stir-fry until beef strips just turn brown. Add pepper oil during stir-frying.
Remove from wok, clean the wok then return it to the stove, when it’s hot, add oil, then add the beef to stir-fry again until the beef strips turn darker brown.
In the same wok, add minced garlic, minced ginger, and julienned dried red chili, and stir-fry several times. Then add peppercorn oil, Shaoxing wine, pixian spicy bean paste, sichuan peppercorn powder, soy sauce, sugar, and sweet black rice vinegar. Toss to mix well.
To finish off, add Chinese celery, and stir-fry several times until thoroughly mixed. Drizzle a few drops of chili oil.