Hey! I’m so glad to see you’ve stumbled upon this recipe. This is in fact the first recipe I will show you. I’ve chosen this recipe because it is the essence of what this blog is about – a whole lot of ginger and a whole lot of chili. This is by no means a recipe for everyday dinners, but rather those special occasions or when you’re just feeling for some powerful flavors.
This recipe is adapted BBC Food’s recipe. It’s not difficult to understand why this is one of my favorite dishes. Just look at all these amazing, amazing, ingredients. I think I just got water in my mouth. Yes, I did.
The beef and carrots
I think it’s really important that you cut, shred and measure all the ingredients beforehand, because after this tedious job is done and over with, the rest goes pretty fast. Begin with frying the Sichuan peppercorns until fragrant and using a mortar and pestle, crush the peppercorns to dust. Mix the peppercorns with the orange zest, salt and potato flour. Cut the beef into strips and mix it with a little bit of oil (e.g. sunflower) before you mix it with the Sichuan and orange goodness. Fry the beef strips in oil around 2-3 minutes in 170-190C. Place them on a paper sheet to dry while you begin frying (yes, deepfrying) the carrot strips, for 1-2 minutes. Be careful, as the water in the carrots react to the hot oil and can make quite a splash. If you think you can omit the carrots, think again. This is just too good.
The beef strips will be really crispy and have an explosion of Sichuan pepper flavor.
The Chili Sauce
Next, I would suggest putting on the water for the noodles and cook the noodles according to packet instructions. Run cold water on them afterwards and drain them. Now, we will test your multitasking skills. Heat a teflon pan to medium, pour in the rice wine vinegar, sugar and soy sauce and bring to a boil. Throw in the chili, chili flakes and ginger and boil until the mixture has thickened, maybe around 5-7 minutes.
The fried noodles
While the sauce is thickening, begin with the fried noodles. Heat a pan with a little bit of oil to medium heat. Fry the ginger for around 2-3 minutes and then add in the garlic for around 30 seconds (or until that delicious smell hits your nostrils). Add the spring onions and give it a good stir before you add in the noodles. Pour in the sesame oil, soy sauce, rice wine vinegar and lemon juice and mix well. Add the sesame seeds and cilantro and fry for another 1-2 minutes.
When the sauce has thickened, add in the beef and carrots, make sure all the sauce is absorbed into the beef and carrots. Enjoy!
The glazing on the beef and carrots is insane. Please tell me what you think of this recipe in the comments below and/or tag me #gingerwithspice on Instagram or Facebook if you decide to give this one a go.