- oil for deep frying, plus 2 tbsp extra
- 400g/14oz beef fillet, cut into thin strips
- 4 tbsp Sichuan peppercorns
- 2 oranges, zest only
- 1 tsp salt
- 8 tbsp rice flour (substitute potato flour or cornflour if desired)
- 2 carrots, peeled and julienned
- 150ml/5fl oz rice wine vinegar
- 150g/5oz caster sugar
- 4 tbsp soy sauce
- 2 red chillies, finely chopped
- 2 tsp dried chilli flakes
- 10cm/4in piece fresh ginger, finely grated
- 1 tbsp vegetable oil
- 10cm/4in piece fresh ginger, julienned
- 4 garlic cloves, finely chopped
- 6 spring onions, trimmed, finely sliced
- 250g/9oz fine egg noodles, cooked according to packet instructions, drained and refreshed in cold water and drained again
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ½ lemon, juice only
- 2 tbsp sesame seeds
- 4 tbsp chopped fresh coriander
- For the chilli beef, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat a deep fat fryer to 190C.
- In a bowl, coat the beef strips in the two tablespoons of vegetable oil.
- Heat a frying pan until hot, add the Sichuan peppercorns and dry fry for one minute, or until fragrant. Transfer to a pestle and mortar and crush until coarsely ground, then add the orange zest and crush again until well combined.
- In a bowl, mix together the salt, rice flour and Sichuan pepper and orange zest mixture until well combined.
- Add the beef strips and mix well to coat them in the mixture. Discard the remaining flour and Sichuan pepper mixture.
- Carefully lower the coated beef strips into the hot oil in batches and fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining beef strips.
- Carefully lower the carrot strips into the hot oil and fry for 1-2 minutes, or until just softened (they should float to the surface of the oil when ready).
- Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining carrot strips.
- For the sauce, heat a non-reactive frying pan over a medium heat. When the pan is hot, add the rice wine vinegar, sugar and soy sauce and bring the mixture to the boil.
- Add the chillies, chilli flakes and grated ginger and cook for 2-3 minutes, or until the mixture is sticky and has thickened.
- Add the fried beef and carrot strips and cook for 1-2 minutes, stirring well to combine.
- Meanwhile, for the noodles, heat the vegetable oil in a wok over a high heat. When the oil is smoking, add the ginger, garlic and spring onions and stir fry for 2-3 minutes, or until softened. Add the cooked noodles and stir fry for a further minute, or until warmed through.
- Add the sesame oil, soy sauce, rice wine vinegar and lemon juice and mix well to combine.
- Add the sesame seeds and stir fry for a further 1-2 minutes.
- Sprinkle over the coriander and stir well to combine.
- To serve, divide the stir-fried noodles equally among four serving plates. Spoon over the chilli beef strips in the sauce.