Spicy Ginger Szechuan Wagyu Beef

Name: Spicy Ginger Szechuan Wagyu Beef
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes; 2 TBSP Sesame Oil; Green Onion (sliced, to garnish); 3 TBSP Soy Sauce; 3 TBSP Mirin; 3 TBSP Cornstarch; 1/2 CUP Jasmine Rice; 1 1/2 CUP Water; 1/2 TSP Kosher Salt; 1 Small Carrot (peeled and julienned); 1 RIB Celery (julienned); 1/2 Small Yellow Onion (julienned); 1/2 Small Red Bell Pepper (julienned); 1/2 Small Poblano Pepper (julienned); 1 TBSP Garlic Chile Paste; 2 TBSP Garlic (minced fine); 2 TBSP Ginger (minced fine); 3 TBSP Brown Sugar; 1/4 CUP Soy Sauce; 3 TBSP Rice Wine Vinegar; 2 TBSP Hoisin Sauce; 2 STALK Green Onion (thinly sliced); 2 TBSP Cornstarch

Double8CattleCompany @double8cattlecompany

Spicy Ginger Szechuan Wagyu Beef

Share its first Cooksnap!

Double8CattleCompany @double8cattlecompany

Edit recipe

See report

Add Cooksnap

Ingredients

30 minutes

2 servings

1 PACKAGEDouble 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
2 TBSPSesame Oil
Green Onion (sliced, to garnish)
Marinade
3 TBSPSoy Sauce
3 TBSPMirin
3 TBSPCornstarch
Jasmine Rice
1/2 CUPJasmine Rice
1 1/2 CUPWater
1/2 TSPKosher Salt
Szechuan Vegetables
1Small Carrot (peeled and julienned)
1RIB Celery (julienned)
1/2Small Yellow Onion (julienned)
1/2Small Red Bell Pepper (julienned)
1/2Small Poblano Pepper (julienned)
Szechuan Sauce
1 TBSPGarlic Chile Paste
2 TBSPGarlic (minced fine)
2 TBSPGinger (minced fine)
3 TBSPBrown Sugar
1/4 CUPSoy Sauce
3 TBSPRice Wine Vinegar
2 TBSPHoisin Sauce
2 STALKGreen Onion (thinly sliced)
2 TBSPCornstarch

Cooking Instructions

30 minutes

1

PREPARING THE MARINADE
Remove the Miyazakigyu Wagyu beef cubes from the package, and place them in a Ziploc bag. In a small bowl, combine the soy sauce, mirin, and cornstarch. Pour the soy sauce mixture over the Miyazakigyu Wagyu beef cubes in the Ziploc bag, and gently massage into the beef. Let the beef sit in the soy sauce mixture/marinade for 1 hour.
2

PREPARING THE JASMINE RICE AND VEGETABLES
Pour the water, kosher salt, and rice into a small saucepan, and stir. Heat the rice on medium-high heat until it starts to simmer. Stir once more, and cover the saucepan with a lid. Drop the temperature to low. Cook the rice until the water is absorbed and the rice is fully cooked (takes approximately 20 minutes). Keep the rice warm.Peel and julienne the carrot. Julienne the celery, yellow onion, red bell pepper, and poblano pepper. Set aside.
3

PREPARING THE SZECHUAN SAUCE
Add all of the sauce ingredients (garlic chile paste, minced garlic, minced ginger, brown sugar, soy sauce, rice wine vine-gar, hoisin sauce, green onion, and cornstarch) to a small bowl. Mix the ingredients together, and set aside.
4

PREPARING THE SZECHUAN BEEF
Heat a large wok on medium-high heat. Add in 2 tablespoons of sesame oil, and heat until slightly smoking. Add in the Miyazakigyu Wagyu beef cubes in a single layer on the bottom of the pan. Let the beef sear for one minute. Use a wooden spoon to turn/flip the beef cubes (the cornstarch will make the beef stick to the pan, but also provides a nice crisp crust when seared). Cook the beef for a total of 2 minutes, and transfer the Miyazakigyu Wagyu beef to a plate.
5

Add the julienned carrot, celery, yellow onion, red bell pepper, and poblano pepper to the pan. Cook for 2 to 3 minutes while stirring constantly. Pour in the Szechuan sauce, and cook for 1-2 minutes until the sauce slightly thickens. Turn off the heat.
6

FINAL STEPS
Return the seared Miyazakigyu Wagyu beef to the wok.Turn the beef to coat with the sauce. Serve the Szechuan Wagyu beef warm with the jasmine rice. Garnish with sliced green onion, and enjoy!