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Miyazakigyu Wagyu Sambal Goreng Daging

Miyazakigyu Wagyu Sambal Goreng Daging

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
  • 2 Fresh Bay Leaves
  • 2 TSP Tamarind Paste
  • 1/2 CUP Warm Water
  • 2 CUP Beef Stock
  • 2 TBSP Grapeseed Oil
  • 2 STALK Lemongrass
  • 3 Kaffir Lime Leaves
  • 1 CUP Coconut Milk
  • 2 TBSP Sweet Soy Sauce
  • 1 TBSP Palm Sugar (grated)
  • 2 TSP Kosher Salt
Paste
  • 5 Small Shallots (peeled, minced)
  • 4 Garlic Cloves (peeled, minced)
  • 5 Dry Red Chile Peppers
  • 2 TBSP Fresh Galangal (minced)
  • 1 TBSP Fresh Ginger (minced)
  • 2 TSP Coriander
  • 1/4 CUP Macadamia Nuts
Basmati Rice
  • 2 CUP Water
  • 1 TSP Kosher Salt
  • 1 CUP Basmati Rice

          Tools

          • Large Wok
          • Mortar and Pestle or Blender
          • Cutting Board
          • Chef’s Knife
          • Small Saucepan with Lid

          FIRST STEP

          Take the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe. 

          PREPARING THE PASTE

          In a mortar and pestle, blend the paste ingredients (minced shallots, minced garlic, dry red chile peppers, minced galangal, minced ginger, coriander, and macadamia nuts) until a smooth paste is achieved.

          NOTE: If using a blender, add all of the paste ingredients to the blender with a 1/2 cup of water, and blend until smooth. The paste can be made one day in advance, covered, and stored in the refrigerator.

          PREPARING THE BASMATI RICE

          Heat the water and kosher salt in a small saucepan over medium heat.

          Once the water is at a simmer, add in the rice. Stir well.

          Once the water is back up to a simmer, put a lid on the saucepan, and reduce the heat to low.

          Cook for 20 minutes or until there is no longer any liquid left.

          Prepare the Wagyu beef and other ingredients while the rice cooks.

          PREPARING THE MIYAZAKIGYU WAGYU BEEF

          Heat a large wok over medium-high heat with the beef stock, tamarind paste, warm water, and bay leaves.

          Once the wok is at a simmer, reduce the heat to low.

          Then, add in the Miyazakigyu Wagyu beef cubes, and cook for 10 minutes.

          Drain off the liquid, and set the Miyazakigyu Wagyu beef aside.

          Heat the wok over medium-high heat, and add the grapeseed oil. Once the oil is slightly smoking, add the Miyazakigyu Wagyu beef back to the wok.

          Brown the Wagyu beef cubes for 3 minutes per side. Then, remove them from the wok, and set them aside.

          PREPARING THE LEMONGRASS AND LIME LEAVES

          On a cutting board with the back end of a knife, smash the lemongrass stalks until they are bruised and you can see the fibers.

          Add the previously prepared paste to the wok over medium heat.

          Add the lemongrass and Kaffir lime leaves to the wok as well.

          Stir constantly for 3-5 minutes or until the spice paste is very fragrant.

          Stir in the coconut milk, sweet soy sauce, grated palm sugar, and kosher salt. Mix well.

          Cook for 10 more minutes while stirring occasionally.

          Return the Miyazakigyu Wagyu beef to the wok, and mix well.

          Reduce the heat to medium-low, and simmer for 10 minutes longer.

          Remove the wok from the heat, and discard the lemongrass and lime leaves.

          FINAL STEPS

          Fluff the rice with a fork, and divide the rice between bowls.

          Serve the Miyazakigyu Wagyu sambal goreng daging warm with the basmati rice.

          Enjoy!


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