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Spicy Ginger Szechuan Wagyu Beef

Spicy Ginger Szechuan Wagyu Beef

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

Recipe provided by Chef Melanie Hammericksen


  • 3 TBSP Soy Sauce
  • 3 TBSP Mirin
  • 3 TBSP Cornstarch
Jasmine Rice
  • 1/2 CUP Jasmine Rice
  • 1 1/2 CUP Water
  • 1/2 TSP Kosher Salt
Szechuan Vegetables 
  • 1 Small Carrot (peeled and julienned)
  • 1 RIB Celery (julienned)
  • 1/2 Small Yellow Onion (julienned)
  • 1/2 Small Red Bell Pepper (julienned)
  • 1/2 Small Poblano Pepper (julienned)
Szechuan Sauce 
  • 1 TBSP Garlic Chile Paste
  • 2 TBSP Garlic (minced fine)
  • 2 TBSP Ginger (minced fine)
  • 3 TBSP Brown Sugar
  • 1/4 CUP Soy Sauce
  • 3 TBSP Rice Wine Vinegar
  • 2 TBSP Hoisin Sauce
  • 2 STALK Green Onion (thinly sliced)
  • 2 TBSP Cornstarch


        • Large Wok
        • Saucepan

        FIRST STEP

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


        Remove the Miyazakigyu Wagyu beef cubes from the package, and place them in a Ziploc bag.

        In a small bowl, combine the soy sauce, mirin, and cornstarch.

        Pour the soy sauce mixture over the Miyazakigyu Wagyu beef cubes in the Ziploc bag, and gently massage into the beef.

        Let the beef sit in the soy sauce mixture/marinade for 1 hour.


        Pour the water, kosher salt, and rice into a small saucepan, and stir.

        Heat the rice on medium-high heat until it starts to simmer.

        Stir once more, and cover the saucepan with a lid. Drop the temperature to low.

        Cook the rice until the water is absorbed and the rice is fully cooked (takes approximately 20 minutes).

        Keep the rice warm.

        Peel and julienne the carrot. Julienne the celery, yellow onion, red bell pepper, and poblano pepper. Set aside.


        Add all of the sauce ingredients (garlic chile paste, minced garlic, minced ginger, brown sugar, soy sauce, rice wine vinegar, hoisin sauce, green onion, and cornstarch) to a small bowl.

        Mix the ingredients together, and set aside.


        Heat a large wok on medium-high heat.

        Add in 2 tablespoons of sesame oil, and heat until slightly smoking.

        Add in the Miyazakigyu Wagyu beef cubes in a single layer on the bottom of the pan.

        Let the beef sear for one minute.

        Use a wooden spoon to turn/flip the beef cubes (the cornstarch will make the beef stick to the pan, but also provides a nice crisp crust when seared).

        Cook the beef for a total of 2 minutes, and transfer the Miyazakigyu Wagyu beef to a plate.

        Add the julienned carrot, celery, yellow onion, red bell pepper, and poblano pepper to the pan. Cook for 2 to 3 minutes while stirring constantly.

        Pour in the Szechuan sauce, and cook for 1-2 minutes until the sauce slightly thickens. Turn off the heat.


        Return the seared Miyazakigyu Wagyu beef to the wok.

        Turn the beef to coat with the sauce.

        Serve the Szechuan Wagyu beef warm with the jasmine rice.

        Garnish with sliced green onion, and enjoy!

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