Place the beef in a large enough bowl. Wash the chillies and cut them crosswise into thin rings. Leave the grains and discard the stems. Add all ingredients from 5-spice powder to celery leaves. Cap the onion at both ends, cut in half lengthways, peel both halves and cut into small pieces. Fry them well with the sunflower oil and add to the beef. Squeeze the garlic cloves.
If necessary, chop the orange peel cubes to 2 mm. Also add to the beef. Wash the peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves crosswise into thin strips. Add the last two ingredients and mix everything well. Season to taste with pepper, salt or chicken broth.
Let the mixture mature for about 30 minutes. Then work it into rolls as thick as a thumb. Fry the rolls in plenty of sunflower oil in portions in a pan until golden brown on both sides. Drain on paper towels. Garnish and serve warm as a side dish.