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Grilled Wagyu Beef Banh Mi
Prep Time: 75 Minutes
Cook Time: 5 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
In a medium size bowl, mix the minced garlic, minced onion, minced cilantro, brown sugar, fish sauce, soy sauce, mirin, grapeseed oil, and rice wine vinegar.
Place the Wagyu beef strips in a casserole dish, and pour the marinade over the beef.
Make sure all of the beef is coated in the marinade, and place it in the refrigerator for 1 hour.
Make the pickled slaw and sriracha mayo at this time.
PREPARING THE PICKLED SLAW
Place the peeled and julienned carrot, julienned daikon, jalapeno (cut into coins), and sliced garlic in a medium size bowl.
In a small saucepan, heat the water, vinegar, sugar, dried red peppers, and salt over medium heat.
Once the sugar and salt have dissolved, pour the mixture over the vegetables in the medium size bowl.
Let the pickled slaw sit in the refrigerator for 30 minutes.
PREPARING THE SRIRACHA MAYO
In a small bowl, mix together the mayonnaise and sriracha.
Mix well, and set it aside.
Preheat your oven to 350°F.
Once the Wagyu beef has marinated, heat a gas grill over medium-high heat for 10 minutes.
Once the grill is hot, place the Wagyu beef strips horizontally across the hot grates.
Grill each strip for 30 seconds on each side (the beef strips are thin, so they don’t take too long).
Warm the cut French rolls in the preheated oven for 3 minutes.
Spread the sriracha mayo on the inside of the warmed rolls, and top each roll with 4 pieces of grilled Wagyu beef.
Top the beef with the pickled slaw, and garnish with sprigs of cilantro.
Serve immediately, and enjoy!
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