1. Prepare the Beef

• Slice the beef into thin strips, about ¼-inch thick, cutting against the grain to keep it tender.
• In a bowl, mix the beef with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let it marinate for 10-15 minutes.

2. Preheat the Blackstone Griddle

• Set your Blackstone griddle to high heat (about 450°F).
• Spread 1 tablespoon of oil over the cooking surface to prevent sticking.

3. Dry-Fry the Beef

• Add the beef in a single layer and let it cook without stirring for 2 minutes to develop a crispy crust.
• Stir-fry for another 2-3 minutes, flipping occasionally, until golden brown and slightly crispy.
• Push the beef to one side of the griddle.

4. Stir-Fry the Aromatics

• Add the remaining tablespoon of oil to the griddle.
• Toss in the Sichuan peppercorns and dried chilies, stirring for 30 seconds until fragrant.
• Add the fermented black beans, garlic, and ginger. Stir-fry for another minute.
• Mix the beef back in, tossing everything together.

5. Season and Finish

• Sprinkle in the sugar and drizzle sesame oil over the beef.
• Add the sliced scallion whites and stir-fry for another minute.
• Turn off the heat and garnish with scallion greens and toasted sesame seeds.

6. Serve Immediately

• Plate the beef and serve hot with steamed rice or noodles.