Ingredients

• sunflower oil
• for deep frying
• 400g/14oz rib-eye steak
• cut into thin strips
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns
• 2 limes
• zest only
• 1 orange
• zest only
• 3 heaped tbsp cornflour
• rice flour or potato starch
• 150g/5½oz caster sugar
• 150ml/5fl oz Shaoxing rice wine
• 25ml/¾fl oz rice wine vinegar
• 1½ red chillies
• finely chopped
• 2 tsp dried chilli flakes
• 10cm/4in piece fresh root ginger
• finely chopped
• 2 lemongrass stems
• outer leaves removed
• then finely chopped
• 4 lime leaves
• finely chopped
• 1 tbsp vegetable oil
• 10cm/4in piece fresh ginger
• julienned
• 4 garlic cloves
• finely chopped
• 6 spring onions
• trimmed
• finely sliced
• 250g/9oz fine rice 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
• steamed broccoli

Directions

• For the beef
• heat a deep-fat fryer to 190C
• or heat the 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 leave unattended.)
• Toss the beef strips in the vegetable oil. In a pestle and mortar
• crush the Sichuan peppercorns to a fine powder. Place them in large bowl with the lime and orange zest and cornflour then toss well to combine. Add the beef and toss to coat each piece thoroughly.
• In batches
• drop the beef into the deep-fat fryer and cook for 2 minutes. Drain on a plate lined with kitchen paper.
• For the sauce
• heat a frying pan or wok until hot
• add the sugar
• rice wine and rice wine vinegar and bring to the boil. Add the chillies
• chilli flakes
• ginger
• lemongrass and lime leaves then cook for 5-8 minutes until thickened
• sticky and glossy looking.
• Add the fried beef to the sauce
• remove from the heat and toss well so that all the beef is coated in the sticky sauce.
• 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 noodles between serving bowls and top with the chilli beef. Place the broccoli in a separate serving bowl.