Velvet the beef. In a medium bowl, combine the sliced beef with the light soy sauce, the splash of chicken stock (instead of cooking wine), cornflour, and bicarbonate of soda. Use your hands to massage the marinade into the beef until every piece is coated. Let it sit for 15 minutes. The beef will feel slightly tacky and look a little glossy—that’s the velvetting magic beginning to work.

Prepare your aromatics and sauce. While the beef rests, arrange your chilli halves, Sichuan peppercorns, garlic, and ginger on a small plate. In a separate small bowl, whisk together the hoisin sauce, dark soy sauce, and sesame oil. Set this mixture aside. The smell of the peppercorns, when you crush them slightly between your fingers, will be citrusy and fragrant.

Blister the chillies and peppercorns. Heat 1 tablespoon of the oil in a wok or a large, heavy-bottomed frying pan over a high heat until it shimmers and a wisp of smoke rises. Add the dried chillies and Sichuan peppercorns. Stir-fry for about 30 seconds until they darken slightly and release a deep, smoky, woody aroma. Be careful not to burn them.

Stir-fry the aromatics. Immediately add the minced garlic and ginger to the wok. Stir-fry for another 20 seconds until the garlic turns a pale gold and smells incredibly fragrant. The sizzle should be loud and lively.

Cook the beef in batches. Push the aromatics to the side of the wok. Add the remaining 1 tablespoon of oil. Add half the beef in a single layer. Sear for 1 minute without moving it—you want a deep brown crust to form. The sound will be a satisfying, steady sizzle. Toss the beef and cook for another 30 seconds until just cooked through but still tender. The beef will look caramelised on the edges. Remove to a plate and repeat with the second batch.

Stir-fry the vegetables. Add the sliced red bell pepper and carrot ribbons to the wok. Stir-fry for 2 minutes. The vegetables should be bright in colour and still have a slight crunch when you bite into them. You’ll hear a sharp, crackling sound as they hit the hot oil.

Combine everything. Return all the cooked beef to the wok, along with any juices on the plate. Add the spring onion pieces and pour the prepared sauce over everything. Toss vigorously for 45 seconds until the sauce coats every piece of beef and vegetable. The sauce will thicken and become glossy, clinging beautifully to the ingredients. The smell at this point is utterly intoxicating.

Serve immediately. Spoon the steaming hot stir-fry over a bed of fluffy jasmine rice. The beef should be glistening, the vegetables vibrant, and the whole dish radiating a gorgeous, spicy aroma. My husband, who's usually picky, asked for seconds the first time I made this!