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Szechuan Style Wagyu Beef




Source of Recipe


WKRG
“Szechuan Style” Wagyu Beef


Wagyu - 2 Sweet Potato Puree
Szechuan Peppercorn – 2 tbsp Sweet Potato - 1
Salt – 2 tsp Butter – 1 tsp
Vegetable Oil – 2 tbsp Cinnamon – 1 tsp
Butter – 2 tsp Brown Sugar – 1 tbsp
Ground Ginger – 1 tsp
Water – 4 cups
Salt – 1 tsp


Teriyaki Sauce
Soy Sauce – 1.5 cup
Sugar – 1.5 cup
Ginger (minced) – 1.5 Tbsp
Garlic (minced) – 1.5 Tbsp
Green Onion – 2 Tbsp


Sauce – Mix ginger, soy sauce, sugar, garlic, and green onion
all together.


Bring water to a boil. Add potatoes, cook until tender. Strain and add all ingredients in a bowl and whisk until smooth

In a sauté pan over med-high heat add oil; Sprinkle salt over each side of Wagyu beef. Sear beef for 1-2 minutes on each side until preferred doneness. Add ½ cup of teriyaki and turn beef coating each side. When teriyaki is reduce/thick add butter. Once melted pull out meet and let it rest.

Plating: On a plate put sweet potato purée in one cent of the plate, place vegetables against the starch. Cut beef on a bias against the grain. Lay beef on top of starch and vegetables. Put the rest of the teriyaki sauce in front of the steak. Garnish with shaved green onions and sesame seeds.