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Blistered Shishito Peppers and Wagyu Beef Stir Fry
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu bottom round steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SHISHITO PEPPERS
Cut the Wagyu bottom round steak into half-inch, bite-size pieces against the grain. Leave the steak sitting on a plate at room temperature while you prepare the other ingredients.
Heat a large wok over high heat.
Add in one tablespoon of grapeseed oil and 1 1/2 teaspoons of sesame oil.
Once the oil is slightly smoking, add in half of the Shishito peppers.
Fry the peppers until they are slightly charred and tender. Remove them from the wok, and place them in a bowl.
Repeat the process with 1 tablespoon of grapeseed oil, 1 1/2 teaspoons of sesame oil, and the Shishito peppers.
Once all of the peppers are finished, place the charred Shishito peppers in the bowl. Reserve.
PREPARING THE WAGYU BEEF
Place the pieces of Wagyu bottom round steak in a small bowl, and season with kosher salt.
Sprinkle the corn starch over the Wagyu beef, and mix well.
Add 1 tablespoon of grapeseed oil and 1 1/2 teaspoons of sesame oil to the wok, and heat over medium-high heat.
Once the oil is slightly smoking, add in the Wagyu beef. Brown the beef on both sides for 3-4 minutes.
Then, add the beef to the bowl with the Shishito peppers. Reserve.
PREPARING THE STIR FRY
Add the rice wine, minced shallot, minced ginger, and minced garlic to the wok.
Lower the heat to medium.
Stir for around 2 minutes until the shallots are golden and softened.
In a small bowl, mix together the soy sauce and tomato paste. Add the mixture to the wok.
Add the charred Shishito peppers and Wagyu beef back to the wok. Toss to coat.
Add in the lemon juice, and season to taste with kosher salt.
Garnish with sesame seeds, and divide the stir fry between bowls.
Serve hot, and enjoy!
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