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Prep time
20 minutes
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Cook time
15 minutes
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Serves
5
Author Notes
This delicious and easy-to-make dish is made with seared Wagyu steak strips, spicy chili crisp, black vinegar, green beans, onion, rice noodles, and green onion. The flavorful Wagyu steak, spicy sauce, and tender noodles make this recipe a family favorite! Try it today! —Double8Cattle
Ingredients
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1
PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
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3 tablespoons
Grapeseed Oil (divided)
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14 ounces
Rice Noodles (cooked per package instructions, lightly tossed in oil)
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1/2 cup
Spicy Chili Crisp (divided, can be found in Asian grocery stores)
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2 tablespoons
Black Vinegar
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1 teaspoon
Kosher Salt
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1 pound
Green Beans (trimmed, cut in half)
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1
Large Yellow Onion (julienned)
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2 tablespoons
Water
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1 cup
Green Onion (sliced into half-inch pieces)
Directions
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Tools -
Large Wok with Lid,
Pot,
Small Bowl,
Large Bowl,
Wooden Spatula
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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.
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PREPARING THE NOODLES
Cook the rice noodles according to package instructions.
Drain the cooked noodles, and rinse.
Then, lightly coat the noodles in grapeseed oil, and set them aside.
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PREPARING THE CRISPY AND SPICY WAGYU STEAK
In a small bowl, stir together 1/4 cup of spicy chili crisp and the black vinegar. Set the mixture aside.
Pat the Fullblood Wagyu beef for fajitas dry with paper towels, and toss to coat with a 1/4 cup of the spicy chili crisp and 1 teaspoon of kosher salt.
Heat 2 tablespoons of grapeseed oil in a large wok over medium-high heat.
Once the oil is slightly smoking, add in the coated Wagyu beef in a single layer. Let the Wagyu steak strips sit for 2 minutes to brown.
Brown the Wagyu steak strips on both sides. Then, remove the beef from the wok, and set it aside.
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FINAL STEPS
Heat 1 tablespoon of grapeseed oil in the wok, and add in the trimmed and halved green beans and the julienned onion.
Stir fry the onion and green beans until the beans are blistered. This takes approximately 2-3 minutes.
Add in 2 tablespoons of water, and cover the wok with a lid.
Cook for about 2 minutes until the beans are tender.
Remove the lid, and add in the spicy chili crisp and black vinegar mixture (that you prepared earlier).
Turn off the heat, and carefully fold in the cooked rice noodles and the seared Wagyu steak strips. Toss to combine.
Garnish with sliced green onion, serve hot, and enjoy!
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