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Cut the beef across the grain into thin, bite-sized slices and place in a bowl.
Place the chile bean paste and black beans on a chopping board and finely chop them together with a knife.
Heat 1 tbsp cooking oil in a seasoned wok over medium heat and gently stir-fry the bean paste mixture until the oil is red and fragrant, then set aside to cool.
Mash the fermented tofu with a little of its juices to make about 1 tbsp creamy paste, then add this to the beef, along with the bean paste mixture (and its oil), ginger, soy sauce and whichever wine you are using, and mix well.
Stir in the remaining cooking oil.
Finally, add the ricemeal and mix to coat all the beef.
Set aside to marinate for at least 30 minutes.
In a wok, bring some water to a boil for steaming. Place the beef slices in a shallow bowl or on a piece of soaked lotus leaf that will fit in your steamer basket.
Steam over high heat for 30 minutes until beautifully tender.
When the beef is ready, sprinkle over the garlic and water mixture, followed by the ground chiles, Sichuan pepper and sesame oil, and finally the scallion greens and cilantro.
Serve in the steamer.