Orange Szechuan Beef and Carrots

1. To make everything easier, prepare all the ingredients beforehand; measure the sauce ingredients and cut all the vegetables and prepare the beef. Frying the beef and carrots can be done before making the sauce*.
2. In a dry non-stick skillet on medium heat, toast the Szechuan peppercorns until fragrant. Using a mortar and pestle, crush the peppercorns. Mix with the orange zest, salt and potato flour.
3. Cut the beef into strips and mix it with a little bit of neutral oil before you mix it with the Szechuan peppercorn and orange mixture.
4. Using a large skillet with oil or a deep fryer, fry the beef strips around 2-3 minutes at around 350F (180C). Place them on a paper sheet to dry.
5. Fry the carrot strips, for 1-2 minutes. Be careful, as the water in the carrots tend to make a war with the hot oil. Also drain on a paper towel.

Ginger Chilli Sauce

1. Heat a skillet to medium heat, pour in the rice wine vinegar, sugar and soy sauce and bring to a boil. Add in the chilli, chilli flakes and ginger and boil until the mixture has thickened, around 5-7 minutes.
2. When the sauce has thickened, add in the beef and carrots, mix well to glaze the beef.
3. Serving with ginger sesame Chinese fried noodles is the BEST, but any rice or noodle dish will be good.