Stir-fried beef with egg-fried rice Archive

Ingredients

• long-grain rice measured to the 400ml/14fl oz level in a measuring jug
• 2 large free-range eggs, beaten
• 2 tsp sesame oil
• 1 tsp salt
• 2 tbsp groundnut or vegetable oil
• ¼ tsp freshly ground black pepper
• 2 tbsp spring onions, finely chopped
• 450g/1lb beef fillet, cut into thick slices 5cm/2in long, cut against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• 1½ tsp fresh ginger, finely chopped
• 2 tsp cornflour
• 4 tbsp groundnut or vegetable oil
• 2 dried red chillies, cut in half lengthways
• 1 tbsp dried citrus peel, soaked and coarsely chopped
• 2 tsp roasted Sichuan peppercorns, finely ground (optional)
• 1 tbsp dark soy sauce
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1½ tsp sugar