Chilli beef with sticky rice omelette Archive

Ingredients

• oil, for deep frying
• 400g/14oz beef fillet, cut into thin strips
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorns
• 2 limes, zest only
• 1 orange, zest only
• 3 heaped tbsp rice or potato flour or cornflour
• 150g/5½oz caster sugar
• 150ml/5fl oz Shaoxing rice wine
• 25ml/1fl oz rice wine vinegar
• 1½ red chillies, finely chopped
• 2 tsp chilli flakes
• 10cm/4in piece fresh root ginger, finely chopped
• 2 lemongrass stems, outer leaves removed, then finely chopped
• 4 lime leaves, finely chopped
• 1 tbsp vegetable oil
• 4 free-range eggs
• 2 tbsp soy sauce
• 400g/14oz cooked cold sticky rice