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Spicy Orange Miyazakigyu Wagyu Beef Cubes and Jasmine Rice

Spicy Orange Miyazakigyu Wagyu Beef Cubes and Jasmine Rice

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Orange Sauce
  • 1 TBSP Grapeseed Oil
  • 2 TBSP Fresh Ginger (minced)
  • 1 Jalapeño (seeded and minced)
  • 1 Orange (juiced)
  • 3 TBSP Orange Zest (use same orange for zesting and juicing)
  • 3 Garlic Cloves (finely minced)
  • 1/3 CUP Brown Sugar
  • 1/4 CUP Rice Wine Vinegar
  • 1/3 CUP Soy Sauce
For the Beef Cubes
  • 1 Large Egg White (beaten until frothy)
  • 4 TSP Corn Starch
  • 1/4 TSP Kosher Salt
  • 1/4 CUP Grapeseed Oil (for frying)
  • 6 Green Onions (white and green parts cut into half-inch-long pieces and separated)
  • 2 Thai Chilies (cut into 1/4 inch pieces)
Jasmine Rice
  • 2 CUP Water
  • 1 TSP Kosher Salt
  • 1 CUP Jasmine Rice


        • Small Saucepan
        • Medium Size Bowl
        • Wok


        Pull the Miyazakigyu Wagyu beef cubes from the freezer, and place them in the refrigerator 24 hours before making this recipe.

        One hour before starting this recipe, pull the Miyazakigyu Wagyu beef cubes from the refrigerator and allow them to sit at room temperature.


        In a small saucepan over medium-high heat, add in the grapeseed oil.

        Add the ginger and jalapeño to the pan, and saute for 3 minutes.

        Add in the orange zest, orange juice, soy sauce, rice wine vinegar, brown sugar, and minced garlic.

        Bring to a simmer, and then reduce the heat to medium.

        Let the sauce simmer for 15 minutes or until the sauce thickens and reduces by half.


        Heat a small saucepan with water and salt on medium-high heat.

        Once the water is boiling, add in the Jasmine rice. Stir well.

        Once the saucepan has come to a simmer again, put a lid on it.

        Reduce the heat to low, and simmer for 15 minutes or until the water has evaporated.

        Keep the rice warm until ready to serve.


        While the rice is cooking, prepare the Miyazakigyu Wagyu beef.

        In a medium size bowl, whisk the egg white.

        Then, add in the corn starch and 1/4 teaspoon of kosher salt.

        Once those are mixed well, add in the Miyazakigyu Wagyu beef cubes. Coat well.

        Heat a wok on medium-high heat. Add in the 1/4 cup of grapeseed oil, and heat until it is slightly smoking.

        In a single layer, add the beef cubes (that you previously coated in the egg white/corn starch mixture) to the wok.

        Cook without stirring for 1 minute or until the beef cubes are golden and crisp.

        Turn the beef cubes over to fry them on the other side.

        In addition, add in the white parts of the green onion (reserve the green parts for later). Add in the Thai chilies as well.

        Cook for 2-3 minutes to crisp up the beef cubes on all sides.

        Transfer the Miyazakigyu Wagyu beef cubes mixture to a plate.

        Add the orange sauce to the wok. Once the orange sauce comes to a boil, turn off the heat.

        Add in the cooked beef cubes, and coat with the orange sauce.


        Divide the jasmine rice between two plates.

        Top the rice with the spicy orange Miyazakigyu Wagyu beef cubes.

        Scatter the green onions (the parts reserved from earlier) over the dish.

        Serve hot, and enjoy!

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