Ultimate Wagyu Skirt Steak Stir-Fry
This Ultimate Wagyu Skirt Steak Stir-Fry inspired by Genius Kitchen is sure to impress!
Ingredients
- 8 ounces trimmed Full-Blood Wagyu Skirt Steak
- 3 teaspoons soy sauce
- 1 tablespoon peanut oil
- 1 scallion, trimmed, minced
- 1-2 tablespoon finely slivered fresh ginger
- 1 clove garlic, minced
- 1⁄2 cup julienned red bell pepper
- 2 ounces snow peas, strings removed (about 15)
- 4 ears baby corn, cut lengthwise in half
- 1 tablespoon oyster sauce
- 1 tablespoon sesame seeds
Instructions
- Place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak. Toss steak with 1 teaspoon soy sauce in small bowl and let stand for 10-20 minutes (while preparing vegetables).
- Heat large wok or skillet over high heat for 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add scallion, ginger, and garlic and heat until fragrant, about 20 seconds. Add beef and stir-fry until lightly browned, about 1 minute. Add pepper and peas and stir-fry just until pepper wilts, about 20 seconds. Stir in corn, remaining 2 teaspoons soy sauce, and oyster sauce. Cook and stir just until meat is cooked through, about 1 minute. Serve at once over rice and garnish with scallion and sesame seeds.
Leave a comment
Comments will be approved before showing up.
Also in Wagyu Recipes
Wagyu Osso Buco
Osso Buco refers to an iconic Milanese dish, and the cut of meat that’s used to make it, the "Osso Buco" or translated to "bone with hole." This hearty recipe is sure to satisfy with rich beefy flavor.
Wagyu Marrow Bone Beef Broth
With cool weather comes cravings for comfort foods, like soup or stew. To make the most savory dishes possible to keep your warm and toasty, try including your own Wagyu Marrow Bone Beef Broth. Then you can sip on its own, or make tasty sauces, use for braising, or in soups.
Homemade Chimichurri with Flat Iron Steak
Summer is the time for grilling - and for classic steak combinations. A staple sauce with a nice balance of acidity and flavor is the Argentinian sauce called chimichurri. It brightens up any cut, but is especially good atop 100% Full-Blood Wagyu Flat Iron Steak.
