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Cambodian Black Pepper Wagyu Beef (Lok Lak)

Cambodian Black Pepper Wagyu Beef (Lok Lak)

Prep Time: 30 Minutes (Plus 12-24 Hours to Marinate)
Cook Time: 10 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 2 Double 8 Cattle Company Fullblood Wagyu Teres Major Filets (cut into 3/4 inch cubes)
  • 4 TBSP Oyster Sauce
  • 8 Garlic Cloves (minced)
  • 1/4 CUP Rice Wine
  • 3 TBSP Turbinado Sugar
  • 1/4 CUP Golden Mountain Soy Seasoning Sauce
  • 2 TSP Black Peppercorns (coarsely ground)
  • 3 TBSP Corn Starch
  • 3 TBSP Water
  • 2 TBSP Grapeseed Oil
  • 1 TBSP Sesame Oil
  • 1 Large Red Onion (julienned)
  • 1 TSP Kosher Salt
  • 1 Whole Lime (juiced)
  • 1 HEAD Butter Lettuce (washed)
  • 1 Large Hot House Tomato (cut into 8 wedges)

          Tools

          • Large Wok
          • 1 Large Bowl
          • 2 Small Bowls
          • Large Platter

          FIRST STEP

          Take the Fullblood Wagyu teres major steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

          PREPARING THE MARINADE

          Cut up your two steaks into 3/4 inch beef cubes. Place all of your Wagyu beef cubes in a large bowl (#1).

          In a small bowl (#2), whisk together the oyster sauce, minced garlic, rice wine, Turbinado sugar, Golden Mountain soy seasoning sauce, and coarsely ground black peppercorns. This is your oyster sauce and soy sauce mixture.

          In another small bowl (#3), mix the corn starch and water until combined.

          Then, add in a 1/2 cup of the oyster sauce and soy sauce mixture (from #2) to bowl #3. Mix well. This is your marinade.

          NOTE: Reserve the remaining sauce in bowl #2 for later use. Cover the bowl, and place it in the refrigerator.

          Pour the contents of bowl #3 over the Wagyu beef cubes in bowl #1. Mix the beef cubes with the marinade.

          Cover the large bowl, and refrigerate for 12-24 hours, allowing the beef cubes to marinate. Occasionally pull the bowl out of refrigerator, and mix up the Wagyu beef during the marinating process.

          PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS

          Pull the Wagyu beef from the refrigerator one hour before cooking, allowing it to sit at room temperature.

          Heat a large wok on high heat, and add in the grapeseed oil and sesame oil.

          Once the oils are slightly smoking, add in the marinated Wagyu beef cubes. Cook while shaking often.

          Sear the Wagyu beef cubes on all sides. This usually takes about 4 minutes.

          Add in the julienned red onion and the remaining sauce from bowl #2.

          Cook for 2 more minutes or until the onions are softening.

          Turn off the heat.

          FINAL STEPS

          Place the washed butter lettuce and tomato wedges on a large platter.

          Mix together the lime juice and kosher salt. Pour the mixture over the lettuce evenly.

          Spread the Wagyu beef cubes and onions on top of the lettuce.

          Serve, and enjoy!


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