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.
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.
