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Wagyu Beef Chow Fun

Wagyu Beef Chow Fun

Prep Time: 30 Minutes (Plus 1 Hour to Marinate)
Cook Time: 10 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 TBSP Corn Starch
  • 2 TSP Soy Sauce
  • 2 TSP Chile Oil
  • 2 TSP Sesame Oil
  • 1 TSP Chile Oil
  • 1 SMALL BUNCH Scallions (cut into 2 inch pieces)
  • 1 TSP Ginger (minced)
  • 2 Garlic Cloves (sliced thin)
  • 1 Large Shallot (julienned)
  • 12 Small Shiitake Mushrooms (sliced thin)
  • 12 OZ Wide Rice Noodles (fresh or cooked per package instructions)
  • 2 TBSP Dark Soy Sauce
  • 2 TBSP Soy Sauce
  • 3 TBSP Shaoxing Wine
  • 1 TSP Dark Brown Sugar
  • 4 OZ Mung Bean Sprouts
  • 2 CUP Shredded Napa Cabbage
  • Cilantro Leaves


            • Large Wok
            • Large Pot
            • Large Bowl

            FIRST STEP

            Take the Fullblood Wagyu top sirloin steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


            Slice the Wagyu top sirloin steaks against the grain.

            In a medium size bowl, combine the Wagyu steak slices with the corn starch, soy sauce, and chile oil (marinade ingredients).

            Set the bowl aside, at room temperature, for one hour.


            You can use fresh noodles. But if you are cooking them, cook per package instructions.

            On the stove, bring a pot of water to a boil. Then, turn off the heat.

            Place the rice noodles in a large bowl, and pout the boiling hot water over them.

            Gently stir the noodles.

            Soak the noodles for 6 to 10 minutes (or whatever time your package indicates), until the noodles are tender.

            NOTE: Start cooking the Chow Fun (see below) while the noodles are soaking.

            Once the noodles are tender, drain the noodles, and reserve.


            Heat a large wok over medium-high heat.

            Add in the grapeseed oil.

            Once the oil is slightly smoking, add in the thinly sliced and marinated Wagyu top sirloin steaks. Sear the steak slices until browned on both sides.

            Once browned, remove the Wagyu beef from the wok. Set the beef aside.

            Add the sesame oil and chile oil to the wok.

            Add in the cut scallions, sliced shiitake mushrooms, julienned shallot, minced ginger, and sliced garlic.

            Stir fry until the shallots become translucent.

            Then, add in the Wagyu beef (that you seared and previously set aside), cooked wide rice noodles, dark soy sauce, soy sauce, Shaoxing wine, and dark brown sugar.

            FINAL STEPS

            Mix gently, while pulling the sauce up to coat the rice noodles.

            Stir fry for 2 minutes making sure everything is warm.

            Season to taste with kosher salt.

            Then, fold in the Mung bean sprouts and shredded cabbage.

            Divide the Wagyu beef chow fun between bowls, garnish with cilantro leaves, serve, and enjoy!

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