Cambodian Black Pepper Wagyu Beef (Lok Lak).
Hello everybody, it's Brad, welcome to my recipe site. 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. For mine, I am going to make it a bit unique. This will be really delicious.
Cambodian Black Pepper Wagyu Beef (Lok Lak) is one of the most favored of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Cambodian Black Pepper Wagyu Beef (Lok Lak) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have cambodian black pepper wagyu beef (lok lak) using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cambodian Black Pepper Wagyu Beef (Lok Lak):
- {Prepare 2 of Double 8 Cattle Company Fullblood Wagyu Teres Major (Chuck Tender) Filets (cut into 3/4 inch cubes).
- {Make ready 4 TBSP of Oyster Sauce.
- {Get 8 of Garlic Cloves (minced).
- {Take 1/4 CUP of Rice Wine.
- {Get 3 TBSP of Turbinado Sugar.
- {Make ready 1/4 CUP of Golden Mountain Soy Seasoning Sauce.
- {Make ready 2 TSP of Black Peppercorns (coarsely ground).
- {Prepare 3 TBSP of Corn Starch.
- {Get 3 TBSP of Water.
- {Get 2 TBSP of Grapeseed Oil.
- {Prepare 1 TBSP of Sesame Oil.
- {Prepare 1 of Large Red Onion (julienned).
- {Prepare 1 TSP of Kosher Salt.
- {Take 1 of Whole Lime (juiced).
- {Prepare 1 HEAD of Butter Lettuce (washed).
- {Prepare 1 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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