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Sticky Fullblood Wagyu Beef Honey-Ginger Stir Fry

Sticky Fullblood Wagyu Beef Honey-Ginger Stir Fry

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 3 TBSP Sesame Oil (divided)
  • 2 HEAD Baby Bok Choy (cut horizontally into 1/2 inch slices - cut until 1
  • inch from the core and then discard the core)
  • 1/4 CUP Water
  • 2 TBSP Cornstarch
  • 1 PACKAGE Rice (prepared according to package instructions)
  • 2/3 CUP Soy Sauce
  • 3 TBSP Worcestershire Sauce
  • 2 TBSP Sweet Chili Sauce
  • 1 TBSP Ginger (minced fine)
  • 1 TBSP Hot Chinese Mustard
  • 1 TBSP Garlic (minced fine)
  • 1/2 CUP Honey
  • 1 BUNCH Green Onions (green parts only, chopped)
  • 3 TBSP Toasted Sesame Seeds


        • Large Cast Iron Skillet

        FIRST STEP

        Pull the Fullblood Wagyu beef for fajitas (also known as beef for stir fry) out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        If the pieces of Fullblood Wagyu beef for fajitas are larger then 2 inches, cut them against the grain into thinner strips.

        Season the beef with kosher salt and freshly ground black pepper.


        In a medium bowl, whisk together the soy sauce, Worcestershire sauce, minced ginger, hot Chinese mustard, sweet chili sauce, minced garlic, and honey.

        Whisk to combine, and set the sauce aside.


        Prepare the rice according to the package instructions.


        Heat a large cast iron skillet on medium-high heat. Add in half of the sesame oil.

        Once the oil starts to shimmer, add the seasoned Fullblood Wagyu beef for fajitas/stir fry in one layer.

        Let the beef brown for 1-2 minutes without turning it.

        After that, use tongs to turn the beef to the other side, and brown for an additional 2 minutes.

        Remove the browned Fullblood Wagyu beef, and repeat the steps with the rest of the beef (use the rest of the sesame oil when browing the second batch of beef).

        Once all the beef is browned, add it all back into the cast iron skillet.

        Mix in the baby bok choy.

        Reduce the heat to low-medium, and add the sauce to the skillet.

        Stir to combine, and let the sauce simmer on low heat for about 3 minutes.


        Whisk together the water and the cornstarch until thoroughly combined. Stir the water and cornstarch mixture into the ingredients in the skillet. 

        Serve the sticky Fullblood Wagyu beef honey-ginger stir fry over rice.

        Garnish with chopped green onions and toasted sesame seeds.


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