Ingredients

  • 500g beef fillet, cut into thin strips
  • 50g cornflour
  • 1 tsp szechuan peppercorns, crushed
  • 1 orange, zested
  • 50g cornflour
  • 2 large carrots, cut into ribbons with a potato peeler
  • 1 litre veg oil for frying
Sauce
  • 75ml dark soy sauce
  • 150g sugar
  • 75ml Shaoxing wine
  • 2 red chillies, diced
  • 1 tsp szechuan peppercorns, crushed
  • 1 tsp chilli flakes
  • 2 lemongrass, sliced thinly
  • 1 knob ginger, peeled and chopped finely
  • 1 orange, juice only
Rice
  • 15ml veg oil
  • 200g cooked basmati rice, chilled
  • 3 eggs
  • 25 ml sesame oil
  • 25 ml soy sauce
  • 2 spring onions, sliced
  • 2 tbsp coriander, chopped

Black Bean Beef
  • 1 tbsp vegetable oil
  • 2 cloves garlic, peeled and chopped
  • 2 tbsp  ginger, peeled and chopped
  • 2 tbsp fermented beans, rinsed and crushed
  • 2 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 400g beef fillet
  • 1 small bunch coriander, chopped

Method

Preheat the veg oil to 180c.

To make the black bean sauce, heat a large frying pan and fry the beef for 2 to 3 minutes. Pop into a bowl, then in the same pan add the garlic, ginger and beans in the oil. Add all the remaining ingredients and bring to a bubble then cook for 2 to 3 minutes. Finish with the coriander.

Meanwhile, heat another pan until hot. Add the oil and rice then whisk the eggs with the soy and sesame oil add to the pan and cook for 2 minutes.

To make the crispy beef, mix the corn flour, peppercorns, orange  zest and coat the beef evenly. Deep fry in batches for 1 to 2 minutes, fry the carrot ribbons until crisp and drain onto kitchen paper.

For the sauce, heat all the ingredients until the sugar has dissolved and the sauce is syrupy and the crisp beef and carrots mix evenly.

Ingredients

  • 500g beef fillet, cut into thin strips
  • 50g cornflour
  • 1 tsp szechuan peppercorns, crushed
  • 1 orange, zested
  • 50g cornflour
  • 2 large carrots, cut into ribbons with a potato peeler
  • 1 litre veg oil for frying
Sauce
  • 75ml dark soy sauce
  • 150g sugar
  • 75ml Shaoxing wine
  • 2 red chillies, diced
  • 1 tsp szechuan peppercorns, crushed
  • 1 tsp chilli flakes
  • 2 lemongrass, sliced thinly
  • 1 knob ginger, peeled and chopped finely
  • 1 orange, juice only
Rice
  • 15ml veg oil
  • 200g cooked basmati rice, chilled
  • 3 eggs
  • 25 ml sesame oil
  • 25 ml soy sauce
  • 2 spring onions, sliced
  • 2 tbsp coriander, chopped

Black Bean Beef
  • 1 tbsp vegetable oil
  • 2 cloves garlic, peeled and chopped
  • 2 tbsp  ginger, peeled and chopped
  • 2 tbsp fermented beans, rinsed and crushed
  • 2 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 400g beef fillet
  • 1 small bunch coriander, chopped

Method

Preheat the veg oil to 180c.

To make the black bean sauce, heat a large frying pan and fry the beef for 2 to 3 minutes. Pop into a bowl, then in the same pan add the garlic, ginger and beans in the oil. Add all the remaining ingredients and bring to a bubble then cook for 2 to 3 minutes. Finish with the coriander.

Meanwhile, heat another pan until hot. Add the oil and rice then whisk the eggs with the soy and sesame oil add to the pan and cook for 2 minutes.

To make the crispy beef, mix the corn flour, peppercorns, orange  zest and coat the beef evenly. Deep fry in batches for 1 to 2 minutes, fry the carrot ribbons until crisp and drain onto kitchen paper.

For the sauce, heat all the ingredients until the sugar has dissolved and the sauce is syrupy and the crisp beef and carrots mix evenly.