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Fullblood Wagyu Beef with Crispy Chickpeas
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the freezer 24 hours before starting this recipe.
If using dry chickpeas, place them in a bowl and cover them with two inches of cold water. Cover the bowl, and place it in the refrigerator for 24 hours.
Pull the Fullblood Wagyu beef out of the refrigerator one hour before starting this recipe, and allow it to come to room temperature.
PREPARING THE CHICKPEAS (EITHER DRY OR COOKED/CANNED)
If you using dry chickpeas, you will need to cook them. First, drain off the water (the water that the chickpeas were soaking in).
Then, place the chickpeas in a large saucepan.
Add 3 quarts of water to the saucepan, and cook on medium-high heat for 25 minutes or until the chickpeas are tender.
If using canned chickpeas (which are already cooked), just drain off the liquid and rinse the chickpeas.
PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS
Place the wok over medium-high heat, and add in the grapeseed oil.
Once the wok is hot, add in the Fullblood Wagyu ground beef.
Use the back of a wooden spoon to break up the beef into smaller pieces.
Add in the julienned yellow onions, and cook until the onions are translucent.
Fold in the minced garlic, and cook for another minute.
Remove the beef and onion mixture from the wok, and reserve.
Heat the wok with the ghee. Once hot, add in the chickpeas.
Cook, while stirring occasionally, for 5-7 minutes until the chickpeas start to brown and pop.
Add the beef and onion mixture back into the wok.
Add the kosher salt, freshly ground black pepper, ground cumin, ancho chile powder, and ground coriander to the wok.
Mix everything together, and then remove the wok from the heat.
Garnish with minced cilantro, and serve with warmed pita bread or naan.
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