Easiest Way to Prepare Award-winning Cambodian Black Pepper Wagyu Beef (Lok Lak)
Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, Steps to Make Perfect Cambodian Black Pepper Wagyu Beef (Lok Lak). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cambodian Black Pepper Wagyu Beef (Lok Lak), 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 Cambodian Black Pepper Wagyu Beef (Lok Lak) 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 Cambodian Black Pepper Wagyu Beef (Lok Lak) is 4 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 Cambodian Black Pepper Wagyu Beef (Lok Lak) estimated approx 10 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Cambodian Black Pepper Wagyu Beef (Lok Lak) using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Get to make Cambodian Black Pepper Wagyu Beef (Lok Lak):
- 2 Double 8 Cattle Company Fullblood Wagyu Teres Major (Chuck Tender) Filets (cut into 3/4 inch cubes)
- 4 TBSP Oyster Sauce
- 8 Garlic Cloves (minced)
- 1/4 CUP Rice Wine
- 3 TBSP Turbinado Sugar
- 1/4 CUP Golden Mountain Soy Seasoning Sauce
- 2 TSP Black Peppercorns (coarsely ground)
- 3 TBSP Corn Starch
- 3 TBSP Water
- 2 TBSP Grapeseed Oil
- 1 TBSP Sesame Oil
- 1 Large Red Onion (julienned)
- 1 TSP Kosher Salt
- 1 Whole Lime (juiced)
- 1 HEAD Butter Lettuce (washed)
- 1 Large Hot House Tomato (cut into 8 wedges)
Steps to make Cambodian Black Pepper Wagyu Beef (Lok Lak)
- PREPARING THE MARINADE
Cut up your two steaks into 3/4 inch beef cubes. Place all of your Wagyu beef cubes in a large bowl (#1). In a small bowl (#2), whisk together the oyster sauce, minced garlic, rice wine, Turbinado sugar, Golden Mountain soy seasoning sauce, and coarsely ground black peppercorns. This is your oyster sauce and soy sauce mixture.In another small bowl (#3), mix the corn starch and water until combined. - Then, add in a 1/2 cup of the oyster sauce and soy sauce mixture (from #2) to bowl #3. Mix well. This is your marinade. NOTE: Reserve the remaining sauce in bowl #2 for later use. Cover the bowl, and place it in the refrigerator. Pour the contents of bowl #3 over the Wagyu beef cubes in bowl #1. Mix the beef cubes with the marinade.Cover the large bowl, and refrigerate for 12-24 hours, allowing the beef cubes to marinate. Occasionally pull the bowl out of refrigerator, and mix up the Wagyu beef
- PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS
Pull the Wagyu beef from the refrigerator one hour before cooking, allowing it to sit at room temperature. Heat a large wok on high heat, and add in the grapeseed oil and sesame oil. Once the oils are slightly smoking, add in the marinated Wagyu beef cubes. Cook while shaking often. Sear the Wagyu beef cubes on all sides. This usually takes about 4 minutes. - Add in the julienned red onion and the remaining sauce from bowl #2. Cook for 2 more minutes or until the onions are softening. Turn off the heat.
- FINAL STEPS
Place the washed butter lettuce and tomato wedges on a large platter. Mix together the lime juice and kosher salt. Pour the mixture over the lettuce evenly. Spread the Wagyu beef cubes and onions on top of the lettuce. Serve, and enjoy!
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