Typically served at room temperature as part of a starter course.

Dried tangerine peel can be easily made by hanging over a piece of string in a sunny window for a few days and then storing in an airtight jar.

1. Soak the tangerine peel in cold water for at least 1 hour. Drain (reserving the soaking liquid) and snip into 1-2cm strips.
2. Place beef slices and marinade ingredients in a bowl and leave for 30 mins.
3. Heat groundnut oil for deep-frying to 170-190 degrees. Add 2 tsp of oil to the beef to help keep the slices separate, stir well and drop them into the hot oil. Deep-fry for a minute or two until cooked, remove and drain. Reheat oil to 180-190 degrees, return beef to the wok and deep-fry for a second time until the slices are crips and deep-brown in colour (a minute or two). Remove and drain.
4. Return wok to a medium flame with about 75ml of the oil. When it is hot (but not smoking), add chillies and Sichuan pepper and stir-fry for 10-20 secs until fragrant, taking care not to burn them (add some cool oil if necessary). Then add the tangerine peel and stir-fry for a few secs, add the stock, beef, tangerine peel soaking liquid and all the other sauce ingredients. Bring to the boil and simmer gently for 20-30 mins, stirring from time to time, until the stock has evaporated, leaving only a rich, oily sauce.
5. Turn onto a serving dish and drizzle with sesame oil. Serve at room temperature.