1.Add the beef to a pot with the braising spices, leek, ginger, garlic, and Sichuan peppercorns, and add just enough water so that it doesn’t cover the beef. Braise over a low heat for 2 hours. Leave to cool and then shred finely.
2.Heat the over to 200 ℃ and roast the beef until crisp (the beef can also be crisped in a non-stick frying pan).
3.Heat some oil in a wok and then add the beef, chilli powder, ground Sichuan pepper, five-spice powder, MSG, and sugar, and toss to combine. Add the sesame oil and sprinkle with some sesame seeds, and serve.