Thai Drunken Noodles with Wagyu Beef

Name: Thai Drunken Noodles with Wagyu Beef
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips); 1/4 CUP Grapeseed Oil; 4 Thai Red Chilies (thinly sliced); 1 Red Bell Pepper (julienned); 1 Large Yellow Onion (julienned); 1 1/2 CUP Thai Basil Leaves (roughly chopped); 1 CUP Chinese Chives or Garlic Chives (minced); 16 OZ Wide Rice Noodles; 4 QT Water; Grapeseed Oil (to coat the noodles); 1/2 CUP Soy Sauce; 1/2 CUP Water; 1/4 CUP Oyster Sauce; 3 TBSP Dark Brown Sugar; 3 TBSP Fish Sauce; 6 Garlic Cloves (minced); 1 TBSP Fresh Ginger (minced)

Double8CattleCompany @double8cattlecompany

Thai Drunken Noodles with Wagyu Beef

Double8CattleCompany @double8cattlecompany

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Ingredients

20 minutes

6 servings

1 PACKAGEDouble 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
1/4 CUPGrapeseed Oil
4Thai Red Chilies (thinly sliced)
1Red Bell Pepper (julienned)
1Large Yellow Onion (julienned)
1 1/2 CUPThai Basil Leaves (roughly chopped)
1 CUPChinese Chives or Garlic Chives (minced)
Noodles
16 OZWide Rice Noodles
4 QTWater
Grapeseed Oil (to coat the noodles)
Sauce
1/2 CUPSoy Sauce
1/2 CUPWater
1/4 CUPOyster Sauce
3 TBSPDark Brown Sugar
3 TBSPFish Sauce
6Garlic Cloves (minced)
1 TBSPFresh Ginger (minced)

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Steps

20 minutes

1

PREPARING THE NOODLES
Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes. Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick.
2

PREPARING THE SAUCE
In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve.
3

PREPARING THE FULLBLOOD WAGYU BEEF
Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
4

PREPARING THE FULLBLOOD WAGYU BEEF
Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
5

FINAL STEPS
Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!