"These tender, juicy, and A5-graded Miyazakigyu Wagyu beef cubes are coated in a spicy orange sauce. The delicious beef cubes melt in your mouth, while the orange sauce enhances the flavor and provides a kick. This spicy and flavorful dish is a family favorite! Try this recipe if your're looking to reinvent dinner!"
Spicy Orange Miyazakigyu Wagyu Beef Cubes and Jasmine Rice
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Prep time 30mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 package Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
Orange Sauce
ingredients
- 1 tablespoon Grapeseed Oil
- 2 tablespoons minced Fresh Ginger
- 1 seeded and minced Jalapeño
- 1 juiced Orange
- 3 tablespoons Orange Zest (use same orange for zesting and juicing)
- 3 cloves finely minced Garlic
- 1/3 cup Brown Sugar
- 1/4 cup Rice Wine Vinegar
- 1/3 cup Soy Sauce
For the Beef Cubes
ingredients
- 1 large Egg White (beaten until frothy)
- 4 teaspoons Corn Starch
- 1/4 teaspoon Kosher Salt
- 1/4 cup Grapeseed Oil (for frying)
- 6 Green Onions (white and green parts cut into half-inch-long pieces and separated)
- 2 Thai Chilies (cut into 1/4 inch pieces)
Jasmine Rice
ingredients
- 1 cup Jasmine Rice
- 2 cups Water
- 1 teaspoon Kosher Salt
Method
Step 1
Pull the Miyazakigyu Wagyu beef cubes from the freezer, and place them in the refrigerator 24 hours before making this recipe. One hour before starting this recipe, pull the Miyazakigyu Wagyu beef cubes from the refrigerator and allow them to sit at room temperature.
Step 2
PREPARING THE ORANGE SAUCE In a small saucepan over medium-high heat, add in the grapeseed oil. Add the ginger and jalapeño to the pan, and saute for 3 minutes. Add in the orange zest, orange juice, soy sauce, rice wine vinegar, brown sugar, and minced garlic. Bring to a simmer, and then reduce the heat to medium. Let the sauce simmer for 15 minutes or until the sauce thickens and reduces by half.
Step 3
PREPARING THE JASMINE RICE Heat a small saucepan with water and salt on medium-high heat. Once the water is boiling, add in the Jasmine rice. Stir well. Once the saucepan has come to a simmer again, put a lid on it. Reduce the heat to low, and simmer for 15 minutes or until the water has evaporated. Keep the rice warm until ready to serve.
Step 4
PREPARING THE MIYAZAKIGYU WAGYU BEEF CUBES While the rice is cooking, prepare the Miyazakigyu Wagyu beef. In a medium size bowl, whisk the egg white. Then, add in the corn starch and 1/4 teaspoon of kosher salt. Once those are mixed well, add in the Miyazakigyu Wagyu beef cubes. Coat well. Heat a wok on medium-high heat. Add in the 1/4 cup of grapeseed oil, and heat until it is slightly smoking. In a single layer, add the beef cubes (that you previously coated in the egg white/corn starch mixture) to the wok. Cook without stirring for 1 minute or until the beef cubes are golden and crisp. Turn the beef cubes over to fry them on the other side. In addition, add in the white parts of the green onion (reserve the green parts for later). Add in the Thai chilies as well. Cook for 2-3 minutes to crisp up the beef cubes on all sides. Transfer the Miyazakigyu Wagyu beef cubes mixture to a plate. Add the orange sauce to the wok. Once the orange sauce comes to a boil, turn off the heat. Add in the cooked beef cubes, and coat with the orange sauce.
Step 5
Divide the jasmine rice between two plates. Top the rice with the spicy orange Miyazakigyu Wagyu beef cubes. Scatter the green onions (the parts reserved from earlier) over the dish. Serve hot, and enjoy!