Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.

Spicy Wagyu Beef Pad Thai

Spicy Fullblood Wagyu Beef Pad Thai

Prep Time: 40 Minutes 
Cook Time: 20 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Fullblood Wagyu Top Round Tenderized
  • 1 PACKAGE Thin and Dry Rice Noodles
  • 5 TBSP Grapeseed Oil (divided)
  • 1-2 Small Thai Chile (minced)
  • 1/2 CUP Shallots (finely chopped)
  • 1 CUP Broccoli (cut into bite-size pieces)
  • 1 Red Bell Pepper (cut into thin strips)
  • 1 Carrot (peeled and cut into thin strips)
  • 1/4 CUP Roasted and Salted Peanuts (finely chopped)
  • 1/2 CUP Green Onions (cut into 1 inch pieces)
  • 1 CUP Mung Bean Sprouts
  • 3 TBSP Sodium Soy Sauce
  • 2 TBSP Oyster Sauce
  • 3 TBSP Sambal Oelek (garlic chile sauce)
  • 1/2 CUP Beef Stock
  • 1 Large Egg
  • 2 TBSP Soy Sauce
  • 1/4 CUP Oyster Sauce


        • Large Casserole Dish
        • Large Pot
        • Large Wok

        FIRST STEP

        Take your Fullblood Wagyu top round tenderized out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        In a large casserole dish, mix the soy sauce, oyster sauce, and the sambal oelek. This is your marinade.

        Place the Fullblood Wagyu top round steak in the marinade, and massage it into the steak.

        Cover the casserole dish with plastic wrap, and let the steak sit in the marinade at room temperature for 1 hour.


        In a small bowl, mix together the beef stock, soy sauce, oyster sauce, and egg. This is your sauce. Set aside.

        Cut up, mince, and/or chop (according to instructions listed in the Ingredients section) your Thai chile, shallots, broccoli, red bell pepper, carrot, peanuts, and green onions. Set aside.


        Fill a large pot 3/4 full with hot water, and bring to a boil.

        Add in the rice noodles, and let them cook for 3 minutes.

        Drain off the noodles, and spray them with cold water.

        Toss the noodles lightly in grapeseed oil, and set aside.


        Once the marinated Fullblood Wagyu top round has sat at room temperature for 1 hour, cut the steak against the grain into 1 inch pieces.

        Heat a large wok over high heat, and add in 2 tablespoons of grapeseed oil.

        Wait until the oil is slightly smoking, and add in half of the beef pieces.

        Let the pieces of beef sit in the wok for 1 minute. Then, turn them over, and sear the beef for another minute.

        Transfer the seared beef to a plate.

        Heat the wok again with 2 tablespoons of grapeseed oil.

        This time, sear the second half of the beef with the chopped shallots and minced Thai chiles. Sear them for 1 minute per side, and then pour the ingredients onto the plate with the first portion/half of the seared beef.


        Heat the wok over medium-high heat, and add in 1 tablespoon of grapeseed oil.

        Sauté the broccoli pieces and thin strips of carrots for 2 minutes.

        Add in the thin strips of red bell pepper and bean sprouts, and sauté for 1 more minute.

        Remove the wok from the heat, and add the sautéed ingredients (broccoli, carrots, red bell pepper, and bean sprouts) to the plate with the seared Fullblood Wagyu beef.

        Heat the wok on medium-high heat, and add in the rice noodles.

        Spread the noodles out as much as you can, and cook for 2 minutes.

        Add in the previously prepared sauce, and stir to coat.

        Add in the Fullblood Wagyu beef and vegetables (from the plate).

        Add in the green onions and chopped peanuts. Stir to coat.


        Scoop equal portions of the spicy Fullblood Wagyu beef pad Thai into bowls.

        Serve immediately, and enjoy!

        Leave a comment

        Comments will be approved before showing up.

        Subscribe to newsletter