Fullblood Wagyu Mongolian Beef

Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor


- 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
- 2 TBSP Ginger (minced)
- 1 TBSP Garlic (minced)
- 3/4 CUP Soy Sauce
- 1/2 CUP Brown Sugar
- 6 Green Onions (sliced)
- 2 Chilis (sliced) (optional ingredient)
- 1/2 CUP Cornstarch
- 3 TBSP Canola Oil


Begin by slicing the Fullblood Wagyu beef for kabobs into 1/4 thick slices.

Place the beef in a bag with a 1/2 cup of cornstarch, and toss until completely coated.

Place a wok or large skillet over high heat.

Add the three tablespoons of canola oil, and place the Fullblood Wagyu beef into the pan.

Brown the beef on all sides, and remove from pan. Set the beef aside for later use.

Using the same pan, add the minced garlic and ginger. Cook for 1 minute.

Add the two sliced chilis and green onions, and cook for another minute.


Add the soy sauce and brown sugar to the pan.

Return the Fullblood Wagyu beef to the pan.

Cook until sauce thickens, and the meat is cooked through.

Scoop into bowls, serve, and enjoy!

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