To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar
, and set aside. Cook's Note: You will not need the water if using creamed horseradish.*
To make the spicy coating: Mix all the ground cumin, dried chile
flakes, black pepper, and salt, on a plate.
To make the beef: Prepare the fillet
by hammering it with a meat mallet, or the side of a Chinese cleaver
. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix.
Heat a wok
or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine
or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions
. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla
wraps topped with plenty of wasabi mayo.