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Mongolian Wagyu Beef
Prep Time: 50 Minutes
Cook Time: 30 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Jess Pryles
Take the Fullblood Wagyu beef for fajitas out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Combine the soy sauce and corn starch in a large bowl.
Add the Fullblood Wagyu beef strips to the bowl.
Toss the beef in the corn starch and soy sauce to ensure that all of the beef strips are coated.
Place the bowl in the refrigerator to marinate the beef for 15-30 minutes.
PREPARING THE RICE
Place the rice, water, and olive oil in a pot.
Bring to a boil, and then reduce the heat to a simmer.
Cook for 15-20 minutes until all of the water is absorbed. Start the beef while the rice is cooking.
Once the rice is done cooking, fluff with a fork and reserve.
PREPARING THE MONGOLIAN WAGYU BEEF
Place a skillet over high heat, then add the vegetable oil, crushed garlic, and crushed ginger.
Fry for 2-3 minutes, while stirring frequently, until the aromatics begin to brown.
Add the marinated Fullblood Wagyu beef strips, and cook for 3-5 minutes while stirring occasionally.
Add the brown sugar and beef broth, and cook a for 3-5 minutes longer while stirring.
NOTE: The sauce should reduce down to coat the beef strips and should not be runny. If the sauce is not reduced enough, cook for 1-2 minutes longer.
Stir in the scallions (cut into 2 inch pieces), and cook for 1 minute more.
Taste the sauce, and add extra kosher salt if necessary.
Split the cooked rice between 4 bowls.
Pile the Mongolian Wagyu beef on top of each rice bowl.
Finish by sprinkling sesame seeds on each dish.
Serve, and enjoy!
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