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Chinese-spiced steak wraps

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Carl Clarke
From Saturday Kitchen

Ingredients

For the steak

  • 500g/1lb 2oz sirloin, sliced into strips against the grain
  • 100g/3½oz cumin seeds
  • 100g/3½oz coriander seeds
  • 50g/1¾oz brown sugar
  • pinch Sichuan pepper
  • pinch salt
  • pinch sushi vinegar powder (available from Asian supermarkets or online)
  • 1 dried chilli
  • 30g/1oz light soy sauce
  • 30g/1oz oyster sauce
  • 20g/¾oz rice wine vinegar
  • 1 garlic clove, finely chopped
  • Thumb-sized piece fresh ginger, peeled and finely chopped
  • 1 tbsp sesame seeds
  • 10g/⅓oz sesame oil

For the soy pickled peppers

  • 2 large red peppers, thinly sliced
  • 50ml/2fl oz smoked rapeseed oil
  • 25g/1oz caster sugar
  • 30g/1oz light soy sauce
  • 20g/¾oz dark soy sauce
  • 100ml/3½fl oz rice wine vinegar

For the explosive chilli sauce

  • 150ml/5fl oz peanut chilli oil
  • 50g/1¾oz crispy dried shallots, roughly chopped
  • 25g/1oz fermented black beans, rinsed and roughly chopped
  • 100g/3½oz doubanjiang fermented chilli
  • 300ml/10fl oz chilli oil
  • ½oz Sichuan pepper, ground

For the sour cream dip

  • 200ml/7fl oz thick soured cream
  • 2 tbsp smoked rapeseed oil

For the crispy ‘crack’ noodles

  • 150g/5½oz dried fat rice noodles
  • 1 tbsp ground dried nori seaweed

To serve

  • 4 flour tortillas
  • 2 spring onions, sliced at an angle
  • 1 tbsp sesame seeds

Method

  1. To make the steak, toast the cumin and coriander seeds n a dry frying pan until brown and fragrant. Place into a spice blender with the sugar, Sichuan pepper, salt, sushi vinegar powder and the whole dried chilli and grind into a fine powder. Rub the beef with most of the spice mix, reserving a little for later.

  2. Sear the beef in a hot pan or wok until seared and caramelised but still pink inside (be careful not to burn the sugar).

  3. Mix together the remaining steak ingredients, adding the sesame oil last and whisk together to make a dressing. Tip in the dressing to deglaze the wok. Remove from the heat very quickly. Set aside and keep warm until ready to serve.

  4. To make the soy pickled peppers, place the peppers and oil in a hot pan or wok and caramelise until the edges are charred. Add the sugar and cook for a few more minutes. Add half the soy and half the vinegar, mix, remove from the heat then add the remaining ingredients. Set aside until cooled to room temperature.

  5. To make the chilli sauce, mix all the ingredients together and set aside.

  6. To make the noodles, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the noodles for a couple of seconds until puffed up and crisp. Drain on kitchen paper, season with the ground seaweed and set aside. Put in a small bowl until ready to serve.

  7. Put the sour cream into a small bowl, pour the oil around edges. Sprinkle a touch of the remaining spice seasoning on top. Set aside until ready to serve

  8. Heat the tortillas carefully in a dry frying pan. Put on one tortilla on a serving plate and .top with the beef, pickled peppers, chilli sauce and the sour cream sauce. Sprinkle with the sesame seeds and sliced spring onions. Serve with the crispy noodles on the side.

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