Chinese-spiced steak wraps


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(Serves 2)


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 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