I realize that there are two very similar posts back to back with the Wasabi crusted fish, but when I make fish I also make either chicken or beef for D. Ergo, you are getting beef and fish versions of this wonderful dish (you can also do this dish with spicy marinated shrimp but I will not confuse you that much today).

Beef

1/2 pound Flank Steak3 tbsp Wasabi Paste
Half Cup Soy Sauce
Dash of Mirin
Powered or minced Ginger
Powdered or minced garlic
3 Tbsp Hoisin or Eel Sauce
2 Tbsp Sriracha
Squeeze of lime
1.5 tbsp honey or sugar
Crushed red pepper flakes – to taste (optional)

Combine all ingredients in a bowl and marinate overnight. Adjust flavors according to preference- add whatever you like! When ready to cook the beef, coat well with salt and pepper (and maybe a bit of wasabi powder), and heat oil in a pan. Place beef in pan and sear well on each side. Remove from heat, allow to sit for five minutes then cut meat into thick slices. If meat is cooked to desired doneness then begin assembly. To cook longer, return slices to pan and add a bit of the marinade and stir fry for a few additional minutes. Remove from pan and begin assembly of dish.

Dish Assembly

One recipe Coconut Rice
Asian Mango Salsa
Fried Shallots

Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the beef on top of the rice once it has finished searing. Drizzle steak with a bit of the reduced marinade (or eel sauce) then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve.