Heat up oil in a pan and stir-fry dried red chillies. Add Lee Kum Kee Chilli Bean Sauce, garlic, ginger and spring onions. Stir-fry for about 1 min until fragrant. Add chicken stock and bring to a boil.
Add beef and cook until done. Turn off heat. Stir in Chinese celery and Lee Kum Kee Peppercorn Chilli Oil. Serve.