Ingredients

• 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

Directions

• 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.