Sticky Chilli Scotch Beef
350 g Beef Finely sliced Scotch Beef sirloin or Scotch Beef fillet
3 Tbsp Szechuan Peppercorns
Zest of 2 oranges
3 Tbsp Cornflour
1/2 Tsp Coarse Sea Salt
2 Tbsp sunflower oil
120 ml Rice Wine
120 g Brown Sugar
2 Tbsp Light Soy sauce
2 Tbsp Dark Soy sauce
2 Tsp Chili Flakes
1 Tbsp Sweet Chili Sauce
35 g Ginger Grated
75 g Carrot Julienned
1 Spring Onion Sliced
Oil for Deep Frying
Toast the Szechuan peppercorns in a dry frying pan over a high heat for a couple of minutes, taking care not to burn and grind in a spice grinder or pestle and mortar.
Mix this Szechuan pepper with the cornflour, orange zest and salt.
Coat the beef with the 2 Tbsp cooking oil and then add the beef to the cornflour mix and coat.
Heat a small pan over a high heat and when fiercely hot add the rice wine.
Then immediately add the brown sugar, soy sauces, chili flakes, sweet chili sauce and ginger to a saucepan and bring to a boil, cook on at a furious boil for a further 3-4 minutes until it begins to thicken then set aside.
Heat the oil for frying the beef to 170°C and fry in small batches for 2-3 minutes maximum and set aside on some kitchen towel to drain.
When all of the beef is fried, then fry off the carrot strips and again set aside on kitchen towel.
Now return the sauce to the heat and add in the beef and ensure it is all coated.
Now build your dish, I like to add the fried carrots to the top of a pile of the beef and then sprinkle some spring onions.
Recipe originally from Krumpli.co.uk
Serve with plain rice