A sensationally hot dish, with lashings of chilli bean sauce and finished off with a sizzling pile of ground chillies and Sichuan pepper.

Fuchsia Dunlop suggests using celery as a base vegetable, but bok choy should work just as well.

Serve in a large deep serving bowl with plenty of plain white rice.

1. Put the beef slices with a pinch of salt and the Shaoxing wine in a bowl, mix well and leave to marinate while the rest of the ingredients are being prepared.
2. Heat 3 tbsps oil in a wok until hot but not yet smoking. Add the chillies and Sichuan pepper and stir-fry briefly until they are fragrant and the chillies are just beginning to brown (take care not to burn them). Then immediately tip the spices into a bowl, leaving the oil in the wok. When they have cooled a little, tip them onto a chopping board and chop them finely using either a cleaver taken in both hands or a two-handled mezzaluna. Set aside.
3. Return the oily wok to the hob and heat over a high flame. When it is smoking, add the bok choi and spring onions and stir-fry for 1-2 mins, adding a pinch of salt to taste, until they are hot and just-cooked but still crunchy. Tip them into the serving bowl.
4. Heat another 3 tbsps of oil in the wok over a high flame, until just beginning to smoke. Turn the heat down to medium, tip in the chilli bean paste and stir-fry for about 30 secs, until the oil is red and fragrant. Add the stock and dark soy sauce, season to taste with salt, and return to a boil over a high flame.
5. Add the potato flour mixture to the beef and stir well in one direction to coat all the pieces.
6. When the sauce is boiling vigorously, drop in the beef slices. Wait for the sauce to return to the boil and then use a pair of chopsticks to gently separate the slices. Simmer for a minute or so until the beef is just cooked and then spoon it onto the waiting vegetables. Pour over the sauce.
7. Swiftly rinse out the wok and dry it well. Heat another 3-4 tbsps of oil in the wok until smoking. Sprinkle the chopped chillies and Sichuan pepper over the beef dish and then pour over the smoking oil, which will sizzle dramatically.