Ingredients
- For the chilli beef
-
- 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
- For the sauce
-
- 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
- 150ml/5fl oz
- For the spicy noodles
-
- 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
- 1 tbsp
Preparation method
-
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.
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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.
-
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.
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Add the fried beef and carrot strips and cook for 1-2 minutes, stirring well to combine.
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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.
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Add the sesame seeds and stir fry for a further 1-2 minutes.
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Sprinkle over the coriander and stir well to combine.
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To serve, divide the stir-fried noodles equally among four serving plates. Spoon over the chilli beef strips in the sauce.