Make it Scotch

Sticky Chilli Scotch Beef

  • Prep 10 mins
  • Cook 20 mins
  • Serves 2

Ingredients

Cooking Method

Method

  • 1
    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.
  • 2
    Mix this Szechuan pepper with the cornflour, orange zest and salt.
  • 3
    Coat the beef with the 2 Tbsp cooking oil and then add the beef to the cornflour mix and coat.
  • 4
    Heat a small pan over a high heat and when fiercely hot add the rice wine.
  • 5
    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.
  • 6
    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.
  • 7
    When all of the beef is fried, then fry off the carrot strips and again set aside on kitchen towel.
  • 8
    Now return the sauce to the heat and add in the beef and ensure it is all coated.
  • 9
    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.
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