1 Tsp Szechuan peppercorns
2½ Tsp cornflour
350g beef rump
4 cloves of garlic, crushed
5cm piece of ginger, finely chopped
2 spring onions, sliced
6 dried red chillies
3 Tsp soy sauce
3 Tsp rice wine vinegar
2 Tsp runny honey
50g unsalted peanuts
1 punnet cherry tomatoes, halved
½ a cucumber
1 large carrot
½ a bunch of fresh coriander
1 Tsp soy sauce
1 Tsp rice wine vinegar
Using a speed-peeler, peel the cucumber and carrot until you have a pile of long, thin ribbons and place in a bowl.
Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
Add 2 Tsp of cornflour and stir to combine. Slice the beef into strips, then toss in the cornflour mixture to coat.
Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the beef and fry for 7 to 8 minutes, or until golden and cooked through. Drain on some paper.
Discard most of the oil then add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions, cherry tomatoes and whole chillies and fry for 1 further minute.
Meanwhile, combine ½ Tsp of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
Lightly bash and add the peanuts, stir in the crispy beef, then toss well until warmed through. Serve with the ribbon salad.