Cut beef into thin slices (as thin as possible). If you are not skilled at cutting, frozen the beef for around 10 or 15 minutes before cutting.
Transfer beef into a large bowl and then add salt, dark soy sauce, oyster sauce, light soy sauce, cooking wine, and pepper. Mix competely and set aisde for 15 minutes. Then add starch to mix well. Coat with vegetable cooking oil.
Prepare all the side ingredients, cut peppers, celery, garlic and ginger.
Heat the wok first and then also heat up cooking oil in a wok until warm and then spread the beef slices for around 30 seconds. Transfer out.
Return the extra oil to the wok, and fry garlic, ginger, and all the peppers until aroma.
Returan the beef in; add celery, oyster sauce and sugar too. Give a quick fry. Transfer and serve with steamed rice immediately.
Video
Notes
Note 1If you don't have pickled wild pepper, you can replace it with other types of pickled peppers. Or a simpler way is to replace it with fresh Thai pepper and add around ¼ teaspoon of rice vinegar or lemon juice in the dish.