- 400g/14oz beef fillet
- 2 tbsp groundnut oil
- 1 tsp Shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- pinch sea salt
- 1 large handful fresh coriander, roughly chopped
- 1 spring onion, finely sliced
- 1 tsp wasabi paste (available from some supermarkets and Asian grocers)
- 3 tbsp mayonnaise
- pinch caster sugar
- 1-2 tbsp ground cumin (to taste)
- 1-2 tbsp dried chilli flakes (to taste)
- 1 tsp ground black pepper
- ½ tsp sea salt
- warm flour tortilla wraps
- For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. 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 and add the groundnut oil, then add the beef and stir-fry for one minute, 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.