For the beef, use either a deep, heavy-based frying pan, or a deep fat fryer set to 190⁰C. If using a frying pan, you should add the oil and heat it until a breadcrumb immediately sizzles and browns when dropped into it. Put the 2 tablespoons of oil into a bowl, and coat the beef strips in the oil.

Using another frying pan, dry fry the Sichuan peppercorns for one minute on a high heat. Remove them from the pan, and coarsely grind them using a pestle and mortar. Add the orange zest and continue crushing the peppercorns until the mixture is well combined. Pour the orange zest mixture into a bowl and add the rice flour and salt. Mix it all together well.

Add the oiled beef strips and stir to ensure each strip is fully coated. The excess orange zest mix can then be discarded. Taking great care, place the beef strips into the hot oil for 2-3 minutes, until they are crisp and golden brown. Work in small batches to ensure the pan is not overcrowded. When each batch is cooked, lift them from the oil with a slotted spoon, and allow them to rest on kitchen paper. Place the carrot strips into the oil in small batches, and cook for 1-2 minutes. They should be starting to soften, and will float to the surface when they are ready to be removed. Lift them from the oil with a slotted spoon, and allow to rest on kitchen paper.

For the sauce, place a non-reactive frying pan over a medium heat and, once hot, pour in the vinegar, soy sauce, sugar and rice wine. Bring the liquid to a boil. Add the grated ginger, chopped chillies, and chilli flakes to the boiling pan and cook for a further 2-3 minutes. The mixture should begin to thicken and become sticky in texture. Add the strips of beef and carrot to the thickened sauce, and cook for a further 1-2 minutes. Stir continuously to ensure it is well combined.

For the noodles, pour the vegetable oil into a wok and bring it to a high heat, until the oil is generating smoke. Add the spring onions, ginger and garlic, and fry for 2-3 minutes, until they are beginning to soften. Add the cooked noodles, stirring them over the heat for another minute and allowing them to warm through. Add the rice wine vinegar, sesame oil, lemon juice and soy sauce, and stir until thoroughly combined. Add the sesame seeds, and stir fry the noodles for a final 1-2 minutes. Finish by stirring in the coriander.

Serve the chilli beef strips over a bed of the spicy noodles, and enjoy.