Recipe of Award-winning Thai Basil Wagyu Beef Stir Fry

Hey everyone, it is John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Thai Basil Wagyu Beef Stir Fry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thai Basil Wagyu Beef Stir Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Basil Wagyu Beef Stir Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Basil Wagyu Beef Stir Fry is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Basil Wagyu Beef Stir Fry estimated approx 30 min.

To get started with this recipe, we have to first prepare a few components. You can cook Thai Basil Wagyu Beef Stir Fry using 19 ingredients and 6 steps. Here is how you can achieve it.

This Thai basil Wagyu beef stir fry is made with sliced Wagyu sirloin tip steak, onion, red bell pepper, basil leaves, garlic, toasted sesame oil, and a tasty sauce. The stir fry is served over jasmine rice and garnished with cilantro leaves. This quick and easy dish is both flavorful and hearty! Try this recipe today!

Ingredients and spices that need to be Prepare to make Thai Basil Wagyu Beef Stir Fry:

1. 1 Double 8 Cattle Fullblood Wagyu Sirloin Tip Steak (sliced thin against the grain)
2. 3 TBSP Grapeseed Oil (divided)
3. 2 TSP Toasted Sesame Oil (divided)
4. 1 TBSP Corn Starch
5. 1 Sweet Onion (julienned)
6. 1 Red Bell Pepper (seeded and julienned)
7. 6 Garlic Cloves (minced finely)
8. 1 CUP Thai Basil Leaves
9. 1/2 CUP Cilantro Leaves
10. Sauce
11. 1 TBSP Soy Sauce
12. 2 TSP Dark Soy Sauce
13. 1 TSP Oyster Sauce
14. 1 TBSP Fish Sauce
15. 1 TSP Corn Starch
16. Jasmine Rice
17. 3 CUP Water
18. 2 TSP Kosher Salt
19. 1 1/2 CUP Jasmine Rice

Instructions to make to make Thai Basil Wagyu Beef Stir Fry

1. PREPARING THE FULLBLOOD WAGYU SIRLOIN TIP STEAK Place the Fullblood Wagyu steak slices, 1 tablespoon of grapeseed oil, and 1 teaspoon of sesame oil in a medium size bowl. Sprinkle the cornstarch over the steak slices, and mix everything together. Reserve.
2. PREPARING THE SAUCE Place all of the sauce ingredients (soy sauce, dark soy sauce, oyster sauce, fish sauce, and corn starch) in a small bowl. Mix well, and reserve.
3. PREPARING THE RICE In a medium size sauce pan, add the water and kosher salt. Bring to a boil over medium-high heat. Stir in the jasmine rice, and bring to a simmer. Cover the sauce pan with a lid, and reduce the heat to low. Cook for 20 minutes or until the liquid is absorbed and the rice is tender. Remove the rice from the heat, and keep it covered until ready to serve. While the rice is cooking on the stove, prepare the stir fry.
4. PREPARING THE STIR FRY Heat a large wok over medium-high heat. Add in 2 tablespoons grapeseed oil and 1 teaspoon of sesame oil. Once the oil is slightly smoking, add the Wagyu steak slices to the wok in a thin layer. Let the beef brown for approximately 2 minutes. Then, flip the steak slices, and brown the other side. Remove the steak slices from the wok (place them on a plate), and leave the oil in the wok.
5. Add the seeded and julienned red bell pepper and the julienned sweet onion to the wok. Cook over medium-high heat until the onions start to brown and the peppers soften. Add the minced garlic to the wok, and cook for 1 minute longer. Add the steak slices back to the wok. Add the sauce to the wok as well. Stir fry over medium-high heat for 1 minute. Fold in the basil leaves, and turn off the heat.
6. FINAL STEPS Fluff the rice with a fork, and divide the rice between bowls. Top the jasmine rice with the Thai basil Wagyu beef stir fry. Garnish with cilantro leaves, serve, and enjoy!

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