Ching-He Huang's Spiced beef stir fry topped with spring onion and coriander

Ingredients

For the beef stir fry
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
For the wasabi mayonnaise
1 tsp wasabi paste (available from some supermarkets and Asian grocers)
3 tbsp mayonnaise
pinch caster sugar
For the spicy coating
1-2 tbsp ground cumin (to taste)
1-2 tbsp dried chilli flakes (to taste)
1 tsp ground black pepper
½ tsp sea salt
To serve
warm flour tortilla wraps

Method

1. 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.
2. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.
3. 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.
4. 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.
5. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately.

- I served it with spicy potatoes this time - next time I'm definately going to try the wrap option.

Ching-He Huang's chicken fried rice (for dinner with my lovely friend Anna)

Delicious with sticky glutinous rice, it's equally tasty with jasmine rice. Recreate Ching-He's family dish, passed down by her grandmother, in your own home

Ingredients:

• 2tbsp groundnut oil
• 1tbsp freshly grated root ginger
• 3 shallots, finely chopped (I used 1 onion instead)
  
• 3 dried Chinese mushrooms, pre-soaked in hot water for 20 mins, drained and finely chopped (I used 4 regular mushrooms)
  
• 225g/8oz skinless chicken breast fillets, finely diced
• 1tbsp Shaohsing rice wine or dry sherry
• 1tsp five-spice powder
• 1tbsp dark soy sauce (I forgot to photograph this - but please don't leave it out the recipe - it's definately an important factor)
  
• 50g/2oz dry-roasted peanuts
• 300g/11oz cooked jasmine rice or glutinous rice (I used precooked basmati)
  
• 3-4tbsp light soy sauce
• 1-2tbsp toasted sesame oil (I used ASDA Chinese stirfry oil)
  
• Ground white pepper
• 1 spring onion, finely chopped (I used a bunch)
  

Method:

1. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.
2. Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.
3. Add the peanuts and then the rice, mix well and stir-fry for 1 min.
4. Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.

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