Ingredients (serves 1-2):
- 3-4 slices of beef frying steak
- 1 carrot
- 1 tablespoon minced ginger
- 2 spring onions
- 1 tablespoon hoisin sauce
- 2 teaspoons chili sauce
- Groundnut oil for frying
- 1/4 teaspoon salt
- 1 tablespoon cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon
- Szechuan pepper
Start by cutting the beef, carrot and spring onions into long strips around 2-3 inches long. Grate or very finely slice the ginger. Heat up a wok or frying pan and add in some oil when hot. Cook the carrots for 2 mins with the salt being careful not to allow them to brown off at all. Remove them from the pan and keep for later on. Add a little more oil to the pan/wok and add in the beef, stirring for around ten minutes until it just starts to go crispy. Pour in the cider vinegar and allow to evaporate before adding the chili and hoi sin sauces. Stir for a few seconds to coat the beef then add in the ginger and spring onions. Stir for 30 seconds then add the carrots back in. Finish by adding the sugar and ground szhechuan peppercorns. Season to taste and serve up straight away!
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