-
Prep time
30 minutes
-
Cook time
20 minutes
-
Serves
5-6
Author Notes
This quick-and-easy, one-skillet dish is made with sliced Wagyu sirloin tip steak, yellow onion, peppers, garlic, beef stock, and a spice blend. Served with warm pita bread, the Wagyu beef Sajiyeh is full of flavor! Try this delicious recipe for lunch or dinner! —Double8Cattle
Ingredients
-
1
Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak (cut into thin strips)
-
4 tablespoons
Grapeseed Oil
-
1 tablespoon
Lebanese Seven Spice Blend
-
2 teaspoons
Kosher Salt
-
3/4 cup
Beef Stock (divided)
-
1
Yellow Onion (julienned)
-
3
Garlic Cloves (minced)
-
1
Large Bell Pepper (seeded and julienned)
-
2
Jalapenos (seeded and julienned)
-
6
Pita Bread (warmed)
Directions
-
Tools -
Large Cast Iron Skillet
-
FIRST STEP
Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
-
PREPARING THE WAGYU BEEF, ONION, AND PEPPERS
Heat the cast iron skillet over medium-high heat.
Add in the grapeseed oil, and heat until shimmering and slightly smoking.
Add in the slices of Wagyu sirloin tip steak, the Lebanese seven spice blend, and kosher salt.
Cook for 5-7 minutes until the Wagyu steak slices are browned.
Remove the beef from the skillet, and set it aside.
Add a 1/2 cup of beef stock to the skillet, and bring to a simmer.
Add in the julienned yellow onion, seeded and julienned red bell pepper, seeded and julienned jalapeno peppers, and minced garlic. Stir frequently.
Cook for 5-7 minutes until the peppers and onions are tender.
Add the Wagyu steak slices back into the skillet along with a 1/4 cup of beef stock.
Stir to coat the Wagyu beef and peppers.
Cook for 2 more minutes.
-
FINAL STEPS
Season the Wagyu beef Sajiyeh to taste with kosher salt.
Serve hot with warmed pita bread, and enjoy!
See what other Food52ers are saying.