Heat a deep-fat fryer or sunflower oil in a heavy pan to 190°C.
Mix Sichuan pepper, citrus zests, and rice flour in a large bowl.
Coat beef strips with vegetable oil then toss in the flour mixture.
Deep-fry beef in batches for 2 minutes and drain on paper towels.
Boil sugar, rice wine, and vinegar in a wok until thickened and glossy.
Simmer chillies, ginger, lemongrass, and lime leaves in the sauce for 8 minutes.
Toss the fried beef into the sauce to coat thoroughly.
Whisk eggs with sesame oil in a small bowl.
Stir-fry cooked rice in groundnut oil for 3 minutes until hot.
Add eggs to rice and stir-fry until the mixture is dry.
Stir in spring onions, soy sauce, and coriander before serving with the beef.