Chinese-Style Spicy Crispy Beef - River Cottage

Ingredients

• 250–400g roast beef, the rarer the better
• Vegetable or groundnut oil, for frying
• 3 tablespoons cornflour
• 1 teaspoon Chinese five-spice powder (optional)
• A little very finely grated orange zest
• Pinch of flaky sea salt
• For the sauce
• 3 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 garlic clove, grated
• ¼ teaspoon finely grated ginger
• Juice of ½ orange
• For the salad
• Few crisp lettuce leaves, such as romaine (or even the much-maligned iceberg), finely shredded
• 1 carrot, julienned or grated
• ½ small cucumber, seeds scooped out, then cut into thin batons
• 3 spring onions, trimmed and finely sliced, slightly on the bias
• 1 tablespoon rice wine vinegar
• To finish
• Handful of sesame seeds, lightly toasted if preferred
• Sprigs of coriander (optional)