In a wok, heat the oil on high until it is very hot. Add the chilies, garlic and beef, and stir-fry, breaking up any large chunks of meat, until it is cooked through and no longer pink.
When the meat begins to brown, add 2 tablespoons of the soy sauce by pouring it across the side of the wok in an ark. Mix the meat well, then taste it (with some chopsticks) and add more soy sauce if needed; it should have a rich, umami-filled flavor.
Continue stir-frying the meat until it is well-browned, pressing it up against the sides of the wok and letting it sear for 30 seconds at a time, if needed, to mimic the heat of a good wok stove.
When the meat has some nice browned bits, add the garlic chives and pickles and stir-fry for another minute, until the garlic chives are slightly wilted. Remove the meat from the wok, draining off the excess oil.
