Ingredients

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

Method

Pre heat the veg oil to 180c.

To make the 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, the sauce is syrupy and the crisp beef and carrots mix evenly.

To make the rice, beat together the eggs soy and sesame oil, heat the veg oil in a non stick wok or frying pan. Fry the rice until warm then stir through the egg mixture, cook until crispy and stir through the onions and coriander.

To serve, spoon the rice onto a plate and top with beef and sauce.

Ingredients

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

Method

Pre heat the veg oil to 180c.

To make the 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, the sauce is syrupy and the crisp beef and carrots mix evenly.

To make the rice, beat together the eggs soy and sesame oil, heat the veg oil in a non stick wok or frying pan. Fry the rice until warm then stir through the egg mixture, cook until crispy and stir through the onions and coriander.

To serve, spoon the rice onto a plate and top with beef and sauce.