So down to the cooking. I started with some beef, a simple cheap cut which I cubed out into strips with my santoku knife and then lightly floured and then seared to give the outside a crust like texture.
To cook the beef I literally just floured it and then dropped it in a pan of hut butter to sear and get a nice crust. After that I just piled it all on a plate and then drizzled the sauce over it for presentation.
The sauce was actually alot simpler than I had first thought. I took a jar of blackberry preserves and combined that in a small pot with some soy sauce, white wine vinegar, and wasabi powder. I thought that the wasabi powder would give the sauce a pretty good kick but as it cooked and reduced down apparently so did the potency of the wasabi. Ultimately I just let it reduce until it was thick but still a liquid, if it starts not wanting to pour smoothly off the spoon. The hardest part of this dish was the haphazard attempt i made at a crushed peanut topping. Apparently if you put a bunch of peanuts into a plastic bag and then strike them with a frying pan, they band together, forming some sort of blunt force trauma mutual defense pact. But it added a little pizazz to the finished dish so if you have the time/patience/implements to easily pulverize some peanuts to top the beef, then more power to you. If not the beef was still delicious.