Beef Wasabi Mayo with Homemade Teriyaki Sauce - Lan Kwai Fong
From the stunning Lan Kwai Fong cookbook, dining heaven in Hong Kong.
To make the teriyaki sauce, heat a medium pot over high heat. Add 1 cup of soy sauce, 1 tablespoon of sesame seeds and 1 chopped onion and stir together for 1-2 minutes. Add ¾ cup of mirin and ½ cup rice wine and bring to a boil. Reduce the heat to medium and add ½ cup of sesame oil and 1½ cups of sugar. Cook for 15 minutes until slightly thick and syrupy.
For the wasabi mayo sauce: combine 1 egg yolk and ½ cup extra virgin olive oil to make a homemade mayonnaise. Whisk or blend the two together by slowing adding the olive oil to form a thick emulsion. Add 1 tablespoon of fresh wasabi and mix until fully combined. Season with salt and white pepper to taste.
For the beef: heat a large pan over high heat. Add 1 sliced onion, ½ cup sliced dried shitake mushrooms, and salt and black pepper to taste. Stir-fry for 5-6 minutes and set aside the mixture onto a plate. Add 800g sirloin steak to the same pan and sauté on both sides for 2-3 minutes until at desired cooking temperature. Remove and slice lengthways into thin strips. Serve by arranging the onion and mushroom mixture on the plate layering the beef on top. Pour a generous amount of the teriyaki sauce on top of the beef and finish with thin lines of the wasabi mayo sauce.