The combination of steak, wasabi and garlic is too compelling of a concoction to miss.
I love Japanese-inspired dishes so and came up with this wasabi beef cube recipe using Wagyu beef from Japan (but feel free to use a rib-eye or sirloin cut too).
Don’t worry, the wasabi is not that overpowering. It just adds a little ‘kick’ factor to the beef. Then add a dollop of mustard and the rest of the ingredients – diced garlic, sesame oil and some light soy sauce – for an Asian marinade that complements beef very well.
P.S. Remember to take the steak 30 mins out of the refrigerator before cooking.
Wasabi Beef Cubes
TIME: 20 mins | SERVES: 2
- 380g wagyu beef cubes (can substitute with ribeye or sirloin)
- ~8g of wasabi paste (3 small 2.5g packs)
- 2 teaspoons of light soy sauce
- 2 teaspoons of sesame oil
- 1 teaspoon of dijon mustard
- 4 garlic cloves, sliced
- canola oil
- butter (optional, for frying)
- spring onions, diced (for garnish)
- Wash and pat dry wagyu beef cubes. In a bowl, marinade beef cubes with wasabi, sesame oil, mustard, and soy sauce.
- Make garlic chips (for garnish). Heat pan on medium heat, add a dollop of canola oil and take one clove of sliced garlic to pan-fry until golden brown. Set aside to cool for use later.
- While pan is still hot add a knob of butter and throw in rest of the sliced garlic. Add the beef cubes and fry until colour changes and cubes give off a golden brown hue (~5-6 minutes).
- Once cooked to your desired ‘wellness’ factor for beef, remove from the pan and transfer to serving dish. To serve, garnish with the garlic chips set aside and sprinkle the chopped spring onions.