Instead of rice, this more-ish beef stir-fry with chilli, cumin and wasabi mayo is served in warm tortilla wraps.
- For the stir
- 400g/14oz fillet of beef
- 2tbsp groundnut oil
- 1tsp Shaohsing rice wine or dry sherry
- 1tbsp light soy sauce
- 1 pinch of sea salt
- 1 large handful of fresh coriander, leaves and stalks, roughly chopped
- 1 spring onion, finely chopped
- For the wasabi mayonnaise
- 1tsp wasabi paste (available from some supermarkets and Asian grocers)
- 3tbsp mayonnaise
- Pinch of caster sugar
- For the spicy coating
- 2tbsp freshly ground cumin
- 2tbsp dried chilli flakes
- 1tsp ground black pepper
- 1/2 tsp sea salt
- To serve
- Warm flour tortilla wraps
Prepare the beef fillet by flattening it with a meat mallet or rolling pin. Alternatively, cut it in half horizontally then cut into wafer-thin slices.
For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.
For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess.
Heat a wok until smoking, add the groundnut oil, then add the beef and stir-fry for 1 min or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion.
To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately.
Top tip for making Ching-He Huang’s spiced beef stir-fry
This is a very spicy dish so if you prefer a milder taste, simply halve the quantities of the coating. You can also serve this on steamed thin wheat flour pancakes, stuffed into warmed flatbreads or wheatflour tortilla wraps and topped with plenty of wasabi mayo.