Ingredients

• 500g/1lb 2oz sirloin
• sliced into strips against the grain
• 100g/3½oz cumin seeds
• 100g/3½oz coriander seeds
• 50g/1¾oz brown sugar
• pinch Sichuan pepper
• pinch salt
• pinch sushi vinegar powder (available from Asian supermarkets or online)
• 1 dried chilli
• 30g/1oz light soy sauce
• 30g/1oz oyster sauce
• 20g/¾oz rice wine vinegar
• 1 garlic clove
• finely chopped
• Thumb-sized piece fresh ginger
• peeled and finely chopped
• 1 tbsp sesame seeds
• 10g/â…“oz sesame oil
• 2 large red peppers
• thinly sliced
• 50ml/2fl oz smoked rapeseed oil
• 25g/1oz caster sugar
• 30g/1oz light soy sauce
• 20g/¾oz dark soy sauce
• 100ml/3½fl oz rice wine vinegar
• 150ml/5fl oz peanut chilli oil
• 50g/1¾oz crispy dried shallots
• roughly chopped
• 25g/1oz fermented black beans
• rinsed and roughly chopped
• 100g/3½oz doubanjiang fermented chilli
• 300ml/10fl oz chilli oil
• ½oz Sichuan pepper
• ground
• 200ml/7fl oz thick soured cream
• 2 tbsp smoked rapeseed oil
• 150g/5½oz dried fat rice noodles
• 1 tbsp ground dried nori seaweed
• 4 flour tortillas
• 2 spring onions
• sliced at an angle
• 1 tbsp sesame seeds

Directions

• To make the steak
• toast the cumin and coriander seeds n a dry frying pan until brown and fragrant. Place into a spice blender with the sugar
• Sichuan pepper
• salt
• sushi vinegar powder and the whole dried chilli and grind into a fine powder. Rub the beef with most of the spice mix
• reserving a little for later.
• Sear the beef in a hot pan or wok until seared and caramelised but still pink inside (be careful not to burn the sugar).
• Mix together the remaining steak ingredients
• adding the sesame oil last and whisk together to make a dressing. Tip in the dressing to deglaze the wok. Remove from the heat very quickly. Set aside and keep warm until ready to serve.
• To make the soy pickled peppers
• place the peppers and oil in a hot pan or wok and caramelise until the edges are charred. Add the sugar and cook for a few more minutes. Add half the soy and half the vinegar
• mix
• remove from the heat then add the remaining ingredients. Set aside until cooled to room temperature.
• To make the chilli sauce
• mix all the ingredients together and set aside.
• To make the noodles
• preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the noodles for a couple of seconds until puffed up and crisp. Drain on kitchen paper
• season with the ground seaweed and set aside. Put in a small bowl until ready to serve.
• Put the sour cream into a small bowl
• pour the oil around edges. Sprinkle a touch of the remaining spice seasoning on top. Set aside until ready to serve
• Heat the tortillas carefully in a dry frying pan. Put on one tortilla on a serving plate and .top with the beef
• pickled peppers
• chilli sauce and the sour cream sauce. Sprinkle with the sesame seeds and sliced spring onions. Serve with the crispy noodles on the side.