Spicy and Tingly Beef

I like to think of this pairing as China’s version of burgers and fries, a common, simple beef dish that everyone has had in their life. The depth of flavor is first developed from the red meat and the funky, soy-like Pixian bean sauce, but this dish’s calling card is the ma la, or spicy and tingly qualities thanks to both heady chile peppers and fruity Sichuan peppercorns. And unlike many other dishes in this book, this recipe comes with a wallop of Sichuan peppercorn powder, rather than a