Bring a classic takeaway favourite home with a premium upgrade. This quick Wagyu Mongolian beef recipe combines melt-in-your-mouth tenderness with bold, restaurant-quality flavour in less than 30 minutes. By utilising a simple Chinese restaurant technique known as velveting, you can transform premium Australian Wagyu into a glossy, perfectly caramelised masterpiece.
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METHOD
- Slice the beef: Slice the beef into thin slices about 2cm by 2cm.
- Mix the marinade: Mix the marinade ingredients together and toss the beef – set aside.
- Prep the vegetables: Slice the onion thinly, cut the capsicum into 1-2cm pieces and cut the whites of the spring onion into 2cm pieces and the green parts thinly.
- Whisk the sauce: Mix the sauce ingredients together.
- Flash-sear the Wagyu: In a large frying pan add 2 tbsp oil and fry the beef on high heat, do in 2 batches for 2-3mins per batch.
- Sauté the aromatics: Remove beef and add the vegetables & garlic and cook for 2-3mins.
- Combine and coat: Add the beef back in along with the sauce and cook, stirring regularly for 1min.
- Garnish and serve: Serve with rice and top with the sliced green spring onion.
TIPS / TRICKS
- You can prepare all the items in advance – just don’t marinate the beef until 15-20mins before you plan on cooking.
- Can’t access flap meat skirt, hangar or even sirloin if you are feeling fancy will work!
- Cooking the beef in batches means you won’t crowd the pan and will help you get nice caramelisation on the beef.
- Serve the beef with some steamed rice.
Shop the cuts for this recipe Wagyu beef
Looking for the perfect cut? Shop our Wagyu beef range including the Wagyu Sirloin Steak 200g and Wagyu Sirloin SB 4-5, or explore all beef steaks. Learn more about Peter Augustus, our purpose & promise, and order with confidence via cold chain delivery.