One 1 1/4-pound beef tenderloin, sliced into 1/2-inch thick strips
Freshly ground white pepper
2 tablespoons cornstarch
2 tablespoons ketchup
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons light soy sauce
2 tablespoons Chinkiang black rice vinegar or balsamic vinegar
2 heaping teaspoons Guilin chili sauce
1 1/2 tablespoons Sichuan peppercorns
2 tablespoons peanut oil
5 whole dried Thai chiles
2 small red Fresno peppers or 1 serrano chile, bruised and cut into 1 1/2-inch pieces
1/2 cup dry roasted peanuts
1/4 cup chopped fresh cilantro stems and leaves
2 scallions, cut into 2-inch pieces
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