There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. Lamb and mutton are the preferred choice of meat of the Muslim Chinese but you can use any red meat you prefer. The spices in the dish are distinct and extremely flavourful, but the crème de la crème is the addition of lots of chopped spring onion and coriander to complement the meat. Who said that tasty dishes need be complicated?
Prepare the fillet by hammering it with a meat mallet or the side of a Chinese cleaver. Slice into wafer-thin slices.
Mix all the ingredients for the spicy coating on a plate. Coat the beef 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, add the rice wine or sherry and season with the soy sauce and a pinch of salt. Take off the heat, stir in the coriander and spring onion and serve immediately.
Tip: You can serve the spiced beef in steamed thin wheatflour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.
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