Recipe of Any-night-of-the-week Spicy Wagyu Beef Pad Thai

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Spicy Wagyu Beef Pad Thai. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spicy Wagyu Beef Pad Thai, 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 Spicy Wagyu Beef Pad Thai 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 Spicy Wagyu Beef Pad Thai is 6 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 Spicy Wagyu Beef Pad Thai estimated approx 20 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Spicy Wagyu Beef Pad Thai using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Spicy Wagyu Beef Pad Thai:

1. 1 Double 8 Cattle Company Fullblood Wagyu Top Round Tenderized
2. 1 PACKAGE Thin and Dry Rice Noodles
3. 5 TBSP Grapeseed Oil (divided)
4. 1-2 Small Thai Chile (minced)
5. 1/2 CUP Shallots (finely chopped)
6. 1 CUP Broccoli (cut into bite-size pieces)
7. 1 Red Bell Pepper (cut into thin strips)
8. 1 Carrot (peeled and cut into thin strips)
9. 1/4 CUP Roasted and Salted Peanuts (finely chopped)
10. 1/2 CUP Green Onions (cut into 1 inch pieces)
11. 1 CUP Mung Bean Sprouts
12. Marinade
13. 3 TBSP Sodium Soy Sauce
14. 2 TBSP Oyster Sauce
15. 3 TBSP Sambal Oelek (garlic chile sauce)
16. Sauce
17. 1/2 CUP Beef Stock
18. 1 Large Egg
19. 2 TBSP Soy Sauce
20. 1/4 CUP Oyster Sauce

Steps to make to make Spicy Wagyu Beef Pad Thai

1. PREPARING THE MARINADE In a large casserole dish, mix the soy sauce, oyster sauce, and the sambal oelek. This is your marinade.Place the Fullblood Wagyu top round in the marinade, and massage it into the steak. Cover the casserole dish with plastic wrap, and let the steak sit in the marinade at room temperature for 1 hour.
2. PREPARING THE SAUCE AND VEGETABLES In a small bowl, mix together the beef stock, soy sauce, oyster sauce, and egg. This is your sauce. Set aside.Cut up, mince, and/or chop (according to instructions listed in the Ingredients section) your Thai chile, shallots, broccoli, red bell pepper, carrot, peanuts, and green onions. Set aside
3. PREPARING THE NOODLES Fill a large pot 3/4 full with hot water, and bring to a boil. Add in the rice noodles, and let them cook for 3 minutes. Drain off the noodles, and spray them with cold water. Toss the noodles lightly in grapeseed oil, and set aside
4. PREPARING THE FULLBLOOD WAGYU TOP ROUND STEAK Once the marinated Fullblood Wagyu top round has sat at room temperature for 1 hour, cut the steak against the grain into 1 inch pieces.Heat a large wok over high heat, and add in 2 tablespoons of grapeseed oil. Wait until the oil is slightly smoking, and add in half of the beef pieces. Let the pieces of beef sit in the wok for 1 minute. Then, turn them over, and sear the beef for another minute. Transfer the seared beef to a plate.
5. Heat a large wok over high heat, and add in 2 tablespoons of grapeseed oil. Wait until the oil is slightly smoking, and add in half of the beef pieces. Let the pieces of beef sit in the wok for 1 minute. Then, turn them over, and sear the beef for another minute. Transfer the seared beef to a plate. Heat the wok again with 2 tablespoons of grapeseed oil. This time, sear the second half of the beef with the chopped shallots and minced Thai chiles.
6. Sear them for 1 minute per side, and then pour the ingredients onto the plate with the first portion/half of the seared beef.
7. PREPARING THE PAD THAI Heat the wok over medium-high heat, and add in 1 tablespoon of grapeseed oil. Sauté the broccoli pieces and thin strips of carrots for 2 minutes. Add in the thin strips of red bell pepper and bean sprouts, and sauté for 1 more minute. Remove the wok from the heat, and add the sautéed ingredients (broccoli, carrots, red bell pepper, and bean sprouts) to the plate with the seared Fullblood Wagyu beef. Heat the wok on medium-high heat, and add in the rice noodles.
8. Spread the noodles out as much as you can, and cook for 2 minutes. Add in the previously prepared sauce, and stir to coat. Add in the Fullblood Wagyu beef and vegetables (from the plate). Add in the green onions and chopped peanuts. Stir to coat.
9. FINAL STEPS Scoop equal portions of the spicy Fullblood Wagyu beef pad Thai into bowls.Serve immediately, and enjoy!

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