James Martin served up a tasty crispy chilli beef with noodles and steamed broccoli for food heaven on Saturday Kitchen.

James says: “Strips of deep-fried prime beef are mixed in a sticky chilli sauce and served with noodles – far superior to any takeaway!”

The ingredients for the chilli beef: sunflower oil, for deep frying, 400g rib-eye steak, cut into thin strips, 2 tbsp vegetable oil, 1 tbsp Sichuan peppercorns, 2 limes, zest only, 1 orange, zest only and 3 heaped tbsp cornflour, rice flour or potato starch.

For the sauce: 150g caster sugar, 150ml Shaoxing rice wine, 25ml rice wine vinegar, 1½ red chillies, finely chopped, 2 tsp dried chilli flakes, 10cm piece fresh root ginger, finely chopped, 2 lemongrass stems, outer leaves removed, then finely chopped and 4 lime leaves, finely chopped.

For the noodles: 1 tbsp vegetable oil, 10cm piece fresh ginger, julienned, 4 garlic cloves, finely chopped, 6 spring onions, trimmed, finely sliced, 250g fine rice noodles, cooked according to packet instructions, drained and refreshed in cold water and drained again, 3 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp rice wine vinegar, ½ lemon, juice only, 2 tbsp sesame seeds and 4 tbsp chopped fresh coriander.

To serve: steamed broccoli.