Cambodian Black Pepper Wagyu Beef (Lok Lak).
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cambodian black pepper wagyu beef (lok lak). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Cambodian Black Pepper Wagyu Beef (Lok Lak) is one of the most popular of current trending foods in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. Cambodian Black Pepper Wagyu Beef (Lok Lak) is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook cambodian black pepper wagyu beef (lok lak) using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cambodian Black Pepper Wagyu Beef (Lok Lak):
- {Prepare of Double 8 Cattle Company Fullblood Wagyu Teres Major (Chuck Tender) Filets (cut into 3/4 inch cubes).
- {Make ready of Oyster Sauce.
- {Prepare of Garlic Cloves (minced).
- {Prepare of Rice Wine.
- {Prepare of Turbinado Sugar.
- {Take of Golden Mountain Soy Seasoning Sauce.
- {Get of Black Peppercorns (coarsely ground).
- {Get of Corn Starch.
- {Prepare of Water.
- {Take of Grapeseed Oil.
- {Make ready of Sesame Oil.
- {Make ready of Large Red Onion (julienned).
- {Take of Kosher Salt.
- {Get of Whole Lime (juiced).
- {Make ready of Butter Lettuce (washed).
- {Prepare of Large Hot House Tomato (cut into 8 wedges).
Instructions to make Cambodian Black Pepper Wagyu Beef (Lok Lak):
- PREPARING THE MARINADE Cut up your two steaks into 3/4 inch beef cubes. Place all of your Wagyu beef cubes in a large bowl (#1). In a small bowl (#2), whisk together the oyster sauce, minced garlic, rice wine, Turbinado sugar, Golden Mountain soy seasoning sauce, and coarsely ground black peppercorns. This is your oyster sauce and soy sauce mixture.In another small bowl (#3), mix the corn starch and water until combined..
- Then, add in a 1/2 cup of the oyster sauce and soy sauce mixture (from #2) to bowl #3. Mix well. This is your marinade. NOTE: Reserve the remaining sauce in bowl #2 for later use. Cover the bowl, and place it in the refrigerator. Pour the contents of bowl #3 over the Wagyu beef cubes in bowl #1. Mix the beef cubes with the marinade.Cover the large bowl, and refrigerate for 12-24 hours, allowing the beef cubes to marinate. Occasionally pull the bowl out of refrigerator, and mix up the Wagyu beef.
- PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS Pull the Wagyu beef from the refrigerator one hour before cooking, allowing it to sit at room temperature. Heat a large wok on high heat, and add in the grapeseed oil and sesame oil. Once the oils are slightly smoking, add in the marinated Wagyu beef cubes. Cook while shaking often. Sear the Wagyu beef cubes on all sides. This usually takes about 4 minutes..
- Add in the julienned red onion and the remaining sauce from bowl #2. Cook for 2 more minutes or until the onions are softening. Turn off the heat..
- FINAL STEPS Place the washed butter lettuce and tomato wedges on a large platter. Mix together the lime juice and kosher salt. Pour the mixture over the lettuce evenly. Spread the Wagyu beef cubes and onions on top of the lettuce. Serve, and enjoy!.
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