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Spicy and Crispy Wagyu Beef with Jasmine Rice

Spicy and Crispy Wagyu Beef with Jasmine Rice

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


For Cooking
  • 4 TBSP Corn Starch
  • 1 CUP Grapeseed Oil
  • 1 Large Red Bell Pepper (large diced)
  • 1 Large Yellow Onion (large diced)
  • 5 Garlic Cloves (minced)
  • 1 TBSP Fresh Ginger (minced)
  • 1/2 CUP Beef Stock
  • 2 TBSP Corn Starch
  • 1/4 CUP Brown Sugar
  • 1/4 CUP Ketchup
  • 1/4 CUP Hoisin Sauce
  • 2 TBSP Soy Sauce
  • 1 TBSP Oyster Sauce
  • 1 1/2 TSP Crushed Red Pepper
  • 2 TBSP Rice Wine Vinegar
  • 2 TBSP Sweet Chili Sauce
Jasmine Rice
  • 3 CUP Hot Water
  • 2 TSP Kosher Salt
  • 1 1/2 CUP Jasmine Rice
  • 1 TBSP Toasted Sesame Seeds
  • 1/4 CUP Green Onion (diced)


          • Large Bowl
          • Small Saucepan
          • Large Wok

          FIRST STEP

          Take the Fullblood Wagyu beef for kabobs out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


          Cut each of the Fullblood Wagyu beef kabob pieces into thirds lengthwise. This will create approximately 1/4-inch-thick slices.

          Place the slices of Wagyu beef in a bowl.

          Toss the beef with the beaten egg whites, kosher salt, and 2 teaspoons of corn starch.

          Let this mixture sit at room temperature while you prepare the rest of the ingredients.


          Place all of the sauce ingredients (beef stock, corn starch, brown sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, crushed red pepper, rice wine vinegar, and sweet chili sauce) in a bowl. Mix well.

          Dice the red bell pepper and yellow onion. Mince the garlic and ginger. Reserve.


          Heat the water and kosher salt in small saucepan over medium-heat.

          Once the water is boiling, add in the jasmine rice and stir.

          Bring up to a simmer, and reduce the heat to low. Cover the saucepan with a lid.

          Cook for 15 minutes or until there is no longer any liquid left.

          Keep covered until ready to serve. Fluff the rice with a fork before serving.


          Pull the Wagyu beef pieces from the bowl with a fork. Place the beef into a clean bowl, and discard the remaining liquid in the bowl.

          Add 4 tablespoons of cornstarch to the beef, and mix well.

          Heat a large wok over medium-high heat, and add in one cup of grapeseed oil .

          Once the oil is hot, use a fork to lower the beef strips carefully into the oil (work in two batches when frying the beef). Give the beef space to fry and get crisp.

          Fry the beef for 90 seconds on each side until golden brown and crisp.

          Repeat the process with the second batch of Wagyu beef.

          Remove the beef from the wok, and pour off (discard) all but 3 tablespoons of the oil.

          FINAL STEPS

          Once the remaining oil is hot, add in the diced red bell pepper and yellow onion.

          Stir fry for 3-4 minutes or until the onions and peppers are starting to brown.

          Add in the minced ginger and garlic. Saute for 2 minutes.

          Stir the previously prepared sauce, and add it to the wok as well.

          Let the sauce cook down for 5 minutes while stirring occasionally.

          Once the sauce has cooked down, add the Wagyu beef back into the wok. Stir to coat.

          Serve the spicy and crispy Wagyu beef immediately with the jasmine rice.

          Garnish with toasted sesame seeds and diced green onions.


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