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Remove from the wok.
Rinse and dry the wok.
Remove from the wok and set aside.
Place the wood chips in the wok.
Put the Sichuan peppercorns into the wok.
Push the beef to one side of the wok.
Drain off any excess fat from the wok.
"And you can't put too much product in the wok or you won't get the power of the wok".
"You have to get the wok really hot," he said.
The wok will be hot enough to caramelize it.
Stir the broth mixture and add to the wok.
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