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Wagyu Beef Sajiyeh
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF, ONION, AND PEPPERS
Heat the cast iron skillet over medium-high heat.
Add in the grapeseed oil, and heat until shimmering and slightly smoking.
Add in the slices of Wagyu sirloin tip steak, the Lebanese seven spice blend, and kosher salt.
Cook for 5-7 minutes until the Wagyu steak slices are browned.
Remove the beef from the skillet, and set it aside.
Add a 1/2 cup of beef stock to the skillet, and bring to a simmer.
Add in the julienned yellow onion, seeded and julienned red bell pepper, seeded and julienned jalapeno peppers, and minced garlic. Stir frequently.
Cook for 5-7 minutes until the peppers and onions are tender.
Add the Wagyu steak slices back into the skillet along with a 1/4 cup of beef stock.
Stir to coat the Wagyu beef and peppers.
Cook for 2 more minutes.
Season the Wagyu beef Sajiyeh to taste with kosher salt.
Serve hot with warmed pita bread, and enjoy!
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