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Sesame Wagyu Beef and Asparagus Stir Fry

Sesame Wagyu Beef and Asparagus Stir Fry 

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Marinade
  • 2 TBSP Shaoxing Wine
  • 1 TBSP Soy Sauce
  • 1 TSP Rice Wine Vinegar
  • 1 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 3 TBSP Corn Starch
Sesame-Ginger Sauce
  • 1/3 CUP Beef Stock
  • 1 TBSP Dark Soy Sauce
  • 1 TBSP Shaoxing Wine
  • 2 TSP Rice Vinegar
  • 1 TSP Toasted Sesame Oil
  • 1 TBSP Brown Sugar
  • 2 TSP Corn Starch
  • 2 Garlic Cloves (minced)
  • 1 TBSP Ginger (minced)
Jasmine Rice
  • 4 CUP Water
  • 2 TSP Kosher Salt
  • 2 CUP Jasmine Rice

          Tools

          • Medium Bowl
          • Small Bowl
          • Small Saucepot
          • Large Wok

          FIRST STEP

          Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

          PREPARING THE MARINADE

          In a medium-size bowl, add the marinade ingredients (shaoxing wine, soy sauce, rice wine vinegar, kosher salt, black pepper, corn starch).

          Mix everything together.

          Cut the Wagyu sirloin tip steak against the grain into 1/4-inch-thick steak strips.

          Add the Wagyu steak strips to the marinade, and toss to coat.

          Let the Wagyu steak marinade for 30 minutes while you prepare the following.

          PREPARING THE SESAME-GINGER SAUCE

          Cut the woody ends off of the asparagus, and discard.

          Cut the asparagus, on a bias cut, into 2-inch-long pieces. Set the asparagus pieces aside.

          In a small bowl, mix together the ingredients (beef stock, dark soy sauce, shaoxing wine, rice vinegar, toasted sesame oil, brown sugar, corn starch, minced garlic, and minced ginger) for the sesame-ginger sauce.

          Reserve.

          PREPARING THE RICE

          In a small sauce pot, heat the water and kosher salt over medium heat until it reaches a boil.

          Mix in the rice, and reduce the heat to low.

          Cover the saucepot with a lid, and let the rice cook for 20 minutes or until no water remains.

          Keep the rice covered until ready to serve, and fluff the rice with a fork before serving.

          PREPARING THE WAGYU BEEF

          Heat a large wok over medium-high heat.

          Add in the 1 tablespoon of sesame oil and 2 tablespoons of grapeseed oil.

          Once the wok is smoking slightly, add in the marinated Wagyu steak strips in a single layer.

          NOTE: You may need to work in 2 batches if your wok is not large enough to accommodate all of the beef.

          Sear the Wagyu beef for 3 minutes on each side. Then, transfer it to a plate.

          Repeat the process with the remaining Wagyu steak strips (if working in batches).

          FINAL STEPS

          Heat 1 tablespoon of grapeseed oil, and stir fry the asparagus pieces for 2 minutes.

          Stir the previously prepared sesame-ginger sauce, and pour it into the wok.

          Stir constantly so that the sauce does not burn on the bottom. Cook for 2 minutes.

          Then, add the seared Wagyu steak strips back to the wok. Toss to coat the beef.

          Turn off the heat.

          Sprinkle the Wagyu beef with toasted sesame seeds, and serve the stir fry immediately over the cooked rice.

          Enjoy!


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