Same Spirit, Different Flavours: Celebrate Lunar New Year with Steve Wu's Bold, Modern Dishes

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Lunar New Year is about gathering around the table and sharing food and festivities. For Steve Wu, executive chef of the Lotus Dining Group, it's the most important celebration of the year — one centred on family, connection and flavour.

Ahead of Lunar New Year on Tuesday, February 17, Steve has created two Asian-inspired dishes designed for celebratory meals at home. These two recipes reflect how Lunar New Year cooking continues to evolve with bold, modern flavours, while staying rooted in the rituals that bring people together. From the wok-fried wasabi wagyu beef to the sealed scallops with wasabi mayo, both are full of flavour and designed to be shared, making them well-suited to the long, festive meals that define Lunar New Year.

WOK-FRIED WASABI WAGYU BEEF WITH THAI BASIL

Ingredients:

For the Sauce
55g soy paste (thick soy sauce)
25g palm sugar
22g soy sauce (light soy sauce)
7g black vinegar
10g S&B Wasabi Paste

For the Marinade
200g Wagyu flank steak
5g oil
2g soy sauce
2g potato starch

For the Dish
10g cooking oil for wok
50g asparagus
50g baby corn
20g onion
10g fresh chilli (sliced)
3g Thai basil

Method: 

Prepare the Sauce
Combine the soy paste, soy sauce, and palm sugar in a small saucepan.
Gently heat the mixture over low-to-medium heat, stirring until the palm sugar is completely melted and the sauce is homogenous. Do not boil.
Remove the pan from the heat and allow the sauce to cool down completely.
Once cooled, stir in the black vinegar and S&B Wasabi Paste. Set the sauce aside.

Prepare and Marinate the Wagyu Beef
Trim the Wagyu flank steak and slice it against the grain into pieces approximately 4 x 2 x 0.5 cm.
In a bowl, toss the sliced beef with the 2g of soy sauce and potato starch until well coated.
Finish the marinade by stirring in the 5g of oil to coat the beef slices and prevent them from sticking together.
Allow the beef to marinate at room temperature for at least 20 minutes before cooking.

Stir-fry the Vegetables
Warm up your wok over medium-to-medium-high heat.
Add the 10g of cooking oil. Once the oil is shimmering, add the asparagus, baby corn, and onion.
Stir-fry the vegetables for about one minute until they start to soften slightly and take on some colour. They should still be crisp.
Transfer the half-cooked vegetables to a clean plate and set aside.

Sear the Wagyu Beef
Use the same wok (ensure it is still hot). If necessary, add a tiny bit more oil.
Increase the heat to high. Add the marinated Wagyu beef slices in a single layer (cook in batches if necessary to avoid overcrowding and steaming).
Sear the beef for about 30 to 60 seconds per side, depending on the thickness and your desired doneness (Wagyu is best served medium-rare).

Finish the Wok Fry
Add the stir-fried seared beef and vegetables together.
Add the sliced chilli. Toss briefly.
Pour in the prepared sauce (you may not need all of it; add to your preference).
Toss quickly to coat everything evenly.
Immediately add the Thai basil leaves. Toss for a final 5 to 10 seconds until the basil is wilted and fragrant.
Serve on a plate.

Steve's chef tip? "If you want to add some more spice, mix in 10g of wasabi with the marinade."

LUNAR NEW YEAR-STYLE SEALED CALLOP WITH S&B WASABI AND MAYO

Ingredients:

For the Wasabi Mayonnaise Sauce
40g mayonnaise
5g lemon juice
10g honey
5g yellow mustard
4g S&B Wasabi Paste
1g salt

For the Dish
6 pieces sashimi-grade scallops
50g red capsicum (diced finely)
50g yellow capsicum (diced finely)
30g fresh pomelo segments (segments peeled and gently broken)
60g cucumber ribbons
2g micro lemon balm
Cooking oil: As needed for searing

Method:

Prepare the Wasabi Mayonnaise Sauce
In a small bowl, combine the mayonnaise, lemon juice, honey, yellow mustard, S&B Wasabi Paste, and salt.
Whisk vigorously until all ingredients are fully incorporated, and the sauce is smooth and creamy.
Taste and adjust the wasabi or salt if needed. Set the sauce aside.

Prepare the Scallops for Searing
Before cooking, gently pat the scallops completely dry using paper towels. This step is crucial for achieving a good sear.

Sear the Scallops
Place a frying pan over high heat until hot.
Add a small amount of cooking oil. Once the oil is shimmering and almost smoking, reduce the heat slightly to medium-high.
Place the scallops in the pan, ensuring they are not overcrowded. Sear both sides for 45 to 60 seconds per side, depending on your preferred internal temperature (aim for a deep golden crust).

Rest the Scallops
Immediately remove the seared scallops from the pan and place them on a kitchen paper towel for about one minute.
This allows the internal heat to redistribute gently, ensuring the centre remains moist and tender.

Plate and Serve
Slice each cooked scallop in half horizontally.
On serving plates, arrange a base of the diced capsicums, cucumber ribbons, and pomelo segments.
Drizzle or dollop the prepared wasabi mayonnaise sauce artfully onto the plate.
Place the sliced seared scallops on top of the sauce and vegetable mix.
Garnish with the micro lemon balm.

Steve's tip for this recipe? "Add a bit of wasabi as is at the end of preparing the dish to give it some extra punch."

Feeling inspired by Steve's recipe? For the tenth year in a row, Asian Inspirations is hosting the Lunar New Year Cook Snap Win competition. There are $20,000 in prizes to be won, including the grand prize: the ultimate foodie travel adventure for two. Head to the Asian Inspiration website to learn how you could win big.

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Image credit: Josh Mullins