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Grilled Wagyu Beef Banh Mi

Grilled Wagyu Beef Banh Mi 

Prep Time: 75 Minutes
Cook Time: 5 Minutes
Servings: 5
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Marinade
  • 3 Garlic Cloves (minced)
  • 1/2 Yellow Onion (minced)
  • 1/4 CUP Cilantro (minced)
  • 2 TBSP Brown Sugar
  • 1 TBSP Fish Sauce
  • 3 TBSP Soy Sauce
  • 2 TBSP Mirin
  • 3 TBSP Grapeseed Oil
  • 1 TBSP Rice Wine Vinegar
Sriracha Mayo
  • 1/2 CUP Mayonnaise
  • 1/4 CUP Sriracha
Pickled Slaw
  • 1/2 CUP Carrot (peeled and cut into julienned strips)
  • 1/2 CUP Daikon (cut into julienned strips)
  • 3 Jalapenos (cut into coins)
  • 3 Garlic Cloves (cut into thin slices)
  • 1 CUP Water
  • 1 CUP Rice Vinegar
  • 1/2 CUP Sugar
  • 1/4 CUP Kosher Salt
  • 3 Dried Red Peppers

            Tools

            • 2 Medium Bowls
            • 1 Small Bowl
            • Casserole Dish
            • Small Saucepan
            • Gas Grill

            FIRST STEP

            Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

            PREPARING THE MARINADE

            In a medium size bowl, mix the minced garlic, minced onion, minced cilantro, brown sugar, fish sauce, soy sauce, mirin, grapeseed oil, and rice wine vinegar.

            Place the Wagyu beef strips in a casserole dish, and pour the marinade over the beef.

            Make sure all of the beef is coated in the marinade, and place it in the refrigerator for 1 hour.

            Make the pickled slaw and sriracha mayo at this time.

            PREPARING THE PICKLED SLAW

            Place the peeled and julienned carrot, julienned daikon, jalapeno (cut into coins), and sliced garlic in a medium size bowl.

            In a small saucepan, heat the water, vinegar, sugar, dried red peppers, and salt over medium heat.

            Once the sugar and salt have dissolved, pour the mixture over the vegetables in the medium size bowl.

            Let the pickled slaw sit in the refrigerator for 30 minutes.

            PREPARING THE SRIRACHA MAYO

            In a small bowl, mix together the mayonnaise and sriracha.

            Mix well, and set it aside.

            FINAL STEPS

            Preheat your oven to 350°F.

            Once the Wagyu beef has marinated, heat a gas grill over medium-high heat for 10 minutes.

            Once the grill is hot, place the Wagyu beef strips horizontally across the hot grates.

            Grill each strip for 30 seconds on each side (the beef strips are thin, so they don’t take too long).

            Warm the cut French rolls in the preheated oven for 3 minutes.

            Spread the sriracha mayo on the inside of the warmed rolls, and top each roll with 4 pieces of grilled Wagyu beef.

            Top the beef with the pickled slaw, and garnish with sprigs of cilantro.

            Serve immediately, and enjoy!


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