Slice the beef along the grain into thin slices that are about 1/2” (4 mm) thick and 2” (5 cm) long. Then further slice it into strips along the grain. Transfer to a medium-sized bowl. Add the doubanjiang, Shaoxing wine, dark soy sauce, and white pepper. Mix until all the liquid is absorbed. Add the cornstarch and mix well to coat. Then add the oil and mix again. Let marinate while preparing the other ingredients.

Heat a large skillet over high heat and add 1 tablespoon of oil. When the oil begins to smoke, add the marinated beef and spread it out as much as possible without overlapping. Let sear for 30 seconds without moving, until the bottom is lightly charred. Flip to sear the other sides for 20 seconds. Then stir and cook for another 30 seconds to a minute, until the beef is just browned. Transfer the beef to a large plate, leaving any oil and juices in the pan.

Pour in the remaining 1/2 tablespoon oil. Add the ginger. Stir a few times to release the fragrance.

Add the sliced chilis to the pan and stir fry for 30 seconds. Add the cooked beef back to the pan. Swirl in the light soy sauce and sprinkle with sugar and salt. Stir fry for a minute or so, until the seasonings are fully distributed. Immediately transfer everything to a big serving plate so the ingredients won’t keep cooking in the residual heat.

Serve hot over steamed rice as a main dish.