"This easy-to-make Fullblood Wagyu Mongolian beef recipe is perfect for a quick but palate-pleasing dinner. The ginger, garlic, soy sauce, and brown sugar combine to make a thick sauce that coats the tender Wagyu beef. Prepare the dish in a wok over high heat, scoop into bowls, and savor every bite!"
Fullblood Wagyu Mongolian Beef
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Prep time: 30mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
- 2 tablespoons Ginger (minced)
- 1 tablespoons 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 tablespoons Canola Oil
Method
Step 1
PREPARING THE MONGOLIAN BEEF 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.
Step 2
FINAL STEPS 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!