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Spicy Chili Crisp Wagyu Steak with Rice Noodles

Spicy Chili Crisp Wagyu Steak with Rice Noodles

Prep Time: 20 Minutes 
Cook Time: 15 Minutes
Servings: 5
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
  • 3 TBSP Grapeseed Oil (divided)
  • 14 OZ Rice Noodles (cooked per package instructions, lightly tossed in oil)
  • 1/2 CUP Spicy Chili Crisp (divided, can be found in Asian grocery stores)
  • 2 TBSP Black Vinegar
  • 1 TSP Kosher Salt
  • 1 LB Green Beans (trimmed, cut in half)
  • 1 Large Yellow Onion (julienned)
  • 2 TBSP Water
  • 1 CUP Green Onion (sliced into half-inch pieces)


            • Large Wok with Lid
            • Pot
            • Small Bowl
            • Large Bowl
            • Wooden Spatula

            FIRST STEP

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


            Cook the rice noodles according to package instructions.

            Drain the cooked noodles, and rinse.

            Then, lightly coat the noodles in grapeseed oil, and set them aside.


            In a small bowl, stir together 1/4 cup of spicy chili crisp and the black vinegar. Set the mixture aside.

            Pat the Fullblood Wagyu beef for fajitas dry with paper towels, and toss to coat with a 1/4 cup of the spicy chili crisp and 1 teaspoon of kosher salt.

            Heat 2 tablespoons of grapeseed oil in a large wok over medium-high heat.

            Once the oil is slightly smoking, add in the coated Wagyu beef in a single layer. Let the Wagyu steak strips sit for 2 minutes to brown.

            Brown the Wagyu steak strips on both sides. Then, remove the beef from the wok, and set it aside.

            FINAL STEPS

            Heat 1 tablespoon of grapeseed oil in the wok, and add in the trimmed and halved green beans and the julienned onion.

            Stir fry the onion and green beans until the beans are blistered. This takes approximately 2-3 minutes.

            Add in 2 tablespoons of water, and cover the wok with a lid.

            Cook for about 2 minutes until the beans are tender.

            Remove the lid, and add in the spicy chili crisp and black vinegar mixture (that you prepared earlier).

            Turn off the heat, and carefully fold in the cooked rice noodles and the seared Wagyu steak strips. Toss to combine.

            Garnish with sliced green onion, serve hot, and enjoy!

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