Thin slice beef against the grain to about ⅛-inch thin. Mix well with ingredients from coconut aminos to baking soda. Set aside in the fridge while preparing other ingredients.
Prepare ginger, garlic, fresh and dry chili peppers, and Sichuan peppercorns, if using. Combine coconut aminos with stock in a bowl. Set ginger and garlic aside in one group and Fresh and dry chili peppers and peppercorns in another group.
In a well-heated large cast iron or stainless steel skillet, add 2 tbsp cooking fat. Sear the beef over medium-high heat in one layer without disturbing until crisp brown, about 2 minutes. Use a firm tip spatula to flip and cook for 30 seconds additional. Set the beef and pan juice aside in one bowl.
Use the same skillet and start it dry, add 1.5 tbsp cooking fat. Saute garlic and ginger with a pinch of salt until fragrant, about 30 seconds. Add chili peppers and peppercorns, saute until fragrant about 1-1.5 minutes.
Add beef and the pan juice back to the skillet. Deglaze with coconut aminos and chicken stock. Quickly toss to coat the flavor for about 30 seconds. Serve hot and immediately.
For a less spicy version - Remove the green chili pepper seeds and dice to small rounds. Use the whole Chinese dry red chili peppers without chopping, this will be less spicy.
For a fiery hot version (more close to the original flavor), dice the chilies to small rounds with the seeds.