Chilli Beef and Egg Fried Rice
| 500 g | beef fillet cut into thin strips |
| 50 g | cornflour |
| 1 tsp | schezuan peppercorns crushed |
| 1 | orange zested |
| 50 g | cornflour |
| 2 large | carrots cut into ribbons with a potato peeler |
| 1 ltr | veg oil for frying |
| 75 ml | dark soy sauce |
| 150 g | sugar |
| 75 ml | 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 | |
| 15 ml | veg oil |
| 200 g | cooked basmati rice, chilled |
| 3 | eggs |
| 25 ml | sesame oil |
| 25 ml | soy sauce |
| 2 | spring onions sliced |
| 2 tabs | coriander chopped |
| Pre heat the veg oil to 180°C. |
| 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. |