Mix 1 tbsp of rice wine with the white pepper in a bowl. Sprinkle in cornstarch until well incorporated. Add in steaks and mix until steaks are fully coated.
In a wok heated to medium-high heat, add canola oil. Add celery and bean sprouts and cook until almost tender. About 4 minutes. Transfer to a plate.
Add more canola oil to the wok, then add garlic and ginger. Stir fry about 30 seconds, then add dobanjiang. Cook for an additional 30 seconds, then add dried chilies and ground Sichuan peppercorns. Cook for an additional 30 seconds.
Add chicken stock and bring to boil. Add dark soy and add salt and pepper to taste. Turn heat down to bring liquid to a light simmer. Add the steaks back to the pan and cook until sauce has thickened slightly.
Place each steak on a plate and top with stir-fried celery and bean sprouts. Top with chopped cilantro.