Ingredients

• sunflower oil
• for deep-frying
• 1 tbsp Sichuan peppercorns
• crushed to a fine powder
• 2 limes
• zest only
• 1 orange
• zest only
• 3 heaped tbsp rice flour
• potato flour or cornflour
• 400g/14oz beef fillet
• cut into thin strips
• 2 tbsp vegetable oil
• 150g/5½oz caster sugar
• 150ml/5fl oz Shaoxing rice wine
• 25ml/1fl oz rice wine vinegar
• 1½ red chillies
• finely chopped
• 2 tsp chilli flakes
• 10cm/4in piece fresh root ginger
• peeled and finely chopped
• 2 lemongrass stems
• outer leaves discarded
• finely chopped
• 4 lime leaves
• crushed
• 2 large eggs
• lightly beaten
• 2 tsp sesame oil
• 2 tbsp groundnut oil
• 200g/7oz basmati rice
• freshly cooked according to packet instructions and cooled
• 4 spring onions
• thinly sliced
• 4 tbsp soy sauce
• 3 tbsp finely chopped fresh coriander leaves

Directions

• Heat a deep-fat fryer to 190C or heat the sunflower oil for deep-frying 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 leaves unattended.)
• Put the Sichuan pepper in large bowl
• add the lime and orange zests and the rice flour
• then toss well.
• Coat the beef strips with the vegetable oil
• then with the peppercorn mix.
• Deep-fry the beef in batches
• for 2 minutes per batch
• then drain on to kitchen paper.
• For the sauce
• heat a frying pan or wok until hot. Add the sugar
• rice wine and vinegar and bring to the boil. Add the chillies
• chilli flakes
• ginger
• lemongrass and lime leaves
• then cook for 5-8 minutes
• or until thickened
• sticky and glossy.
• Add the cooked beef to the sauce
• remove from the heat and toss well so it is coated in sauce.
• For the egg-fried rice
• mix the eggs and sesame oil together in a bowl using a fork. Heat the groundnut oil in a wok until hot
• then add the rice and stir-fry for 2-3 minutes
• or until hot through. Add the eggs and stir-fry for 2-3 minutes more
• or until set and the mixture is dry.
• Season with salt and pepper and stir-fry for 2 minutes more
• then stir in the spring onions
• soy sauce and coriander. Serve the rice in bowls with strips of beef on top.