Fall

Pan-Fried Noodles with Fullblood Wagyu Beef

February 18, 2021
0 Ratings
Photo by Double8Cattle
Author Notes

Pan-fried chow mein noodles and marinated Fullblood Wagyu beef are cooked in a delicious sauce, which consists of beef stock, rice wine, soy sauce, vinegar, brown sugar, garlic, and ginger. The delicious dish is finished with baby bok choy. The sauce-coated noodles and tender Wagyu beef make this dish a winner! —Double8Cattle

  • Prep time 45 minutes
  • Cook time 20 minutes
  • Serves 5
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas (cut strips into bite-size pieces)
  • 1 pound Fresh Chow Mein Noodles
  • 8 tablespoons Grapeseed Oil (divided: 3 TBSP + 3 TBSP + 2 TBSP)
  • 2 tablespoons Sesame Oil
  • 3 HEAD Baby Bok Choy (cut into quarters)
  • 1 Sweet Onion (julienned)
  • 1 Large Carrot (peeled and cut into julienned strips)
  • 1/4 cup Rice Wine or Dry Sherry
  • 2 tablespoons Corn Starch
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Dark Soy Sauce
  • 1 cup Beef Stock
  • 1/4 cup Dark Soy Sauce
  • 1/4 cup Soy Sauce
  • 2 tablespoons Rice Wine or Dry Sherry
  • 1/4 cup Corn Starch
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Sherry Vinegar
  • 2 tablespoons Minced Garlic
  • 2 tablespoons Minced Ginger
  • 1/2 cup Green Onion (sliced)
In This Recipe
Directions
  1. Tools - Large Wok, 2 Medium Bowls, 1 Large Bowl, Large Pot, Wooden Spoon
  2. FIRST STEP Take the Fullblood Wagyu beef for fajitas out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE MARINADE Cut your Fullblood Wagyu beef strips into bite-size pieces. In a medium-size bowl, combine the Wagyu beef, rice wine, dark soy sauce, corn starch, and kosher salt. Mix well, and cover the bowl. Refrigerate for 2 hours, allowing the beef to marinate.
  4. PREPARING THE SAUCE In a medium-size bowl, mix together all of your sauce ingredients (beef stock, dark soy sauce, soy sauce, rice wine, corn starch, brown sugar, sherry vinegar, minced garlic, and minced ginger). Reserve.
  5. PREPARING THE NOODLES In a large pot, heat 3 quarts of water to a boil. Place the fresh chow mein noodles in a large bowl. Pour the boiling water over them. Let the noodles sit in the bowl with hot water for 2 minutes. Then, drain. Once drained, toss the noodles with 3 tablespoons of grapeseed oil. Reserve.
  6. PREPARING THE PAN-FRIED NOODLES WITH FULLBLOOD WAGYU BEEF Heat a large wok on medium-high heat, and add in 3 tablespoons of grapeseed oil. Once hot, add in the chow mein noodles. Disperse the noodles and get them as flat as you can. Let the noodles brown on the bottom of the wok before flipping them and repeating the process. Once browned, transfer the noodles to a plate. Reserve. Place the wok back over medium-high heat, and add in the 2 tablespoons of grapeseed oil. Once the oil is slightly smoking, add in the marinated Fullblood Wagyu beef. Let the beef sear on one side for 2 minutes. Then, use a wooden spoon to flip the beef and sear it on the other side. Once the Wagyu beef is no longer pink, transfer it to a plate. Reserve.
  7. FINAL STEPS Place the wok back on the medium-high heat, and add in the sesame oil. Once hot, add in the julienned sweet onion and carrot. Saute for 2 minutes. Mix the sauce ingredients again, and then add the sauce to the wok. Cook until it starts to simmer and thicken. Add the cooked Wagyu beef and noodles back to the wok. Add the quartered baby bok choy to the wok, and toss to coat. Garnish with sliced green onions. Serve immediately, and enjoy!

See what other Food52ers are saying.

0 Reviews