Wasabi Beef Food

WASABI BEEF FAJITAS

Steps:

• In a small bowl, mix cornstarch, soy sauce, wasabi, ginger and garlic until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 4-6 minutes or until no longer pink. Remove from pan., Stir-fry green onions and red pepper in remaining oil 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with tortillas and coleslaw mix.

ROAST BEEF TENDERLOIN WITH WASABI-GARLIC CREAM

Steps:

• Make Wasabi-Garlic Cream
• Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt.
• Make Tenderloin
• Coat beef with olive oil.
• mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.
• Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.

WASABI BEEF

Steps:

• Mix together the Miso paste, Wasabi and about 1 tablespoon of sesame oil.
• Rub this mixture into the beef thoroughly. Then wrap the beef up in clingfilm and let the flavour seep into the meat for 10 minutes. Meanwhile add 1 tablespoon of soy sauce to the dish you used to make the sauce, just to use up any miso or wasabi still clinging onto the dish.
• To cook the beef, use some sesame oil or butter or margarine (doesnt really matter here) and wait for the pan to get hot before slapping the steak on.
• Immediately pour the soy sauce (or simply use a spoon of water) onto the pan and cover the lid. Allow the beef to cook according to your preferred taste (fully cooked or half rare).
• When the beef is nearly done, remove the lid and sprinkle some black pepper into the steak. Allow the beef to 'burn' slightly to give it a little bit of a BBQ feel.
• Serve with noodle salad or any Asian dishes. It tastes lovely if you drizzle a little more sesame oil over the top and sprinkle some white/black sesame seeds.

WASABI BEEF FAJITAS

Steps:

• In a small bowl, combine the cornstarch, soy sauce, wasabi, ginger and garlic until blended; set aside.
• In a large skillet, stir-fry red pepper and onions in 1 tbsp oil for 3 minutes or until tender; remove and set aside.
• In the same skillet, stir-fry beef in remaining oil for 5 minutes or until no longer pink.
• Stir the soy sauce mixture; stir into skillet.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return red pepper mixture to the pan; heat through.
• Spoon 1/2 cup beef mixture down the center of each tortilla; top with 2 tbsp coleslaw mix.
• Fold one side of tortilla over filling and roll up.
• Serve immediately.

BEEF & WASABI APPETIZER

Steps:

• Season the steak with salt and pepper.
• Over medium-high heat add oil and cook steak for 10-12 minutes until steak is rare (do not overcook). You can also grill on the BBQ.
• Let stand 10 min before slicing into thin slices accross the grain.
• Mix mayo and wasabi paste and spread over the steak slices evenly.
• Sprinkle arugula/watercress over beef.
• Place a few strips of peppers and carrots on one side of the beef slice and roll up the ends of the beef slice.
• Secure ends with a tooth pick.
• Repeat.
• Serve immediately or cover and refrigerate until ready to serve.

JAPANESE WASABI MARINADE

Steps:

• Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well.
• Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning).
• Marinate food for several hours.
• Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a "sinus-clearing" effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.

WASABI MARINATED BEEF SATAY WITH FIERY JAPANESE DIPPING SAUCE

Steps:

• Trim all fat from steak and place in freezer for one hour.
• Remove from freezer and cut steak across grain into thin strips, approximately 1/4" thick.
• Combine marinade ingredients and place in zip-loc bag.
• Add steak strips to marinade and put in refrigerator for at least 3 hours.
• While beef is marinating soak wooden skewers in cold water.
• Remove beef from marinade and discard marinade.
• Thread beef, weaving back & forth onto skewers.
• Season as desired.
• Place skewers on grill over medium ash-covered coals.
• Grill, uncovered for 5-6 minutes for medium-rare to medium doneness.
• Combine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef in sauce.