Chinese-spiced steak wraps
This sweet, salty and spicy amalgamation of Mexican and Chinese cuisine is true fusion food that will wow family and friends.
For the steak
For the soy pickled peppers
For the explosive chilli sauce
For the sour cream dip
For the crispy ‘crack’ noodles
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.
Sear the beef in a hot pan or wok until seared and caramelised but still pink inside (be careful not to burn the sugar).
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.
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.
To make the chilli sauce, mix all the ingredients together and set aside.
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.
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
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.