Wasabi Beef Cubes

wasabi beef cubes (1 of 1).jpgThe 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 (2 of 2)

Wasabi Beef Cubes

TIME: 20 mins | SERVES: 2

INGREDIENTS:

  • 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)

METHOD:

  1. Wash and pat dry wagyu beef cubes. In a bowl, marinade beef cubes with wasabi, sesame oil, mustard, and soy sauce. Wasabi Beef Cubes (11 of 15)
  2. 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.Wasabi Beef Cubes (10 of 15)
  3.  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). Wasabi Beef Cubes (8 of 15)Wasabi Beef Cubes (7 of 15)
  4. 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.Wasabi Beef Cubes (5 of 15)Wasabi Beef Cubes (6 of 15)

Sous Vide Steak

Sous Vide Steak (3 of 19)

First time experimenting with the Anova sous vide and decided I’ll test it out by making a rib eye steak, courtesy of Farmers Kitchen. Naturally farmed and grass fed, the Black Angus Beef comes from the far south eastern corner of Australia.  The meat can be ordered online, and comes chilled (never been frozen before) in a vacuum sealed pack.

So what exactly is Sous vide? Simply put, “Sous vide” is French for “under vacuum” and refers to the process of vacuum-sealing food and cooking it in temperature controlled water bath. However, that’s a bit of a misnomer. You don’t need to vacuum seal your food to cook sous vide. Instead, this technique is really about bringing food to a very precise temperature and holding it there for a period of time, which is why some people refer to the technique as “precision cooking.”

So why should one opt for the “sous vide” method of cooking?

If you are tired of overcooking your fish, chicken or steak then sous vide could be the right solution for you. After all, the most obvious benefit of sous vide cooking is that you can prepare perfectly cooked food every time you step into the kitchen — all with very little effort.

But that’s not the only reason to cook sous vide. The gentle, oxygen-free cooking environment helps to retain your foods’ valuable nutrients. Plus, foods cooked in a vacuum-sealed bag are far more shelf stable than those cooked on the stovetop — this means you can cook countless meals ahead of time without worrying about your dinner spoiling.

Another benefit? When cooking sous vide, proteins like chicken and pork can be served at lower temperatures than when following traditional cooking methods. The increased minimum cook time for the sous vide cooking process essentially pasteurizes the meat, which means that medium-rare pork chops and subtly pink chicken are perfectly safe to eat.Sous Vide Steak (2 of 19)

Even better — sous vide cooking is truly a “set it and forget it” method of cooking. Seal your food, place it in your water bath, and walk away. Since the water bath will never get above the desired temperature, the food will never exceed your preferred level of doneness. What does this mean? You can throw dinner parties with ease — that juicy ribeye or pork tenderloin can be made hours ahead of time and finished right before serving, leaving you plenty of time to socialize with your guests.

Sous Vide Steak

INACTIVE TIME: 45 minutes | ACTIVE TIME: 2 minutes | SERVES: 1

INGREDIENTS:

  • 300g sirloin steak (feel free to choose the “cut” of your choice)
  • salt and pepper to taste (I used some “Salt with Attitude”, thanks to the kind compliments of Farmers Kitchen)

Sous Vide Steak (19 of 19)Sous Vide Steak (7 of 19)

 

METHOD:

  1. Place sous vide immersion circulator into a pot of water and adjust temperature to 57°C for steak down medium (assuming steak is roughly 1 inch thick).
  2. Drop the steak inside a vacuum sealed bag or zip lock bag.Sous Vide Steak (17 of 19)
  3. Once water reaches the desired temperature, use the water dispersion method to remove air from the zip lock bag and clip bag onto the side of the pot.  Set timer for 45 minutes.Sous Vide Steak (14 of 19)
  4. Once 45 minutes is over, heat a cast iron skillet or grill pan on high heat. Remove steak from ziplock bag and sear both sides – roughly 1 minute each side – to get a nice crusty exterior.Sous Vide Steak (12 of 19)Sous Vide Steak (11 of 19)Sous Vide Steak (10 of 19)
  5. Remember to gently sear the sides of the steak too (~30 seconds) on the hot pan too.Sous Vide Steak (9 of 19)
  6. Layer steak on a plate. Allow the steak to rest for 5 minutes before consuming. To serve, sprinkle some salt to taste. Here, I used Salt with Attitude thanks to courtesy of Farmers Kitchen.  Sous Vide Steak (5 of 19)Sous Vide Steak (8 of 19)Sous Vide Steak (6 of 19)

 

 

 

Japanese Style Enoki Beef Rolls

Enoki Beef Rolls (24 of 27)

Felt like making something asian tonight. Saw some sliced sukiyaki beef and enoki mushrooms sitting in the supermarket staring aimlessly back at me so thought I’d put them to good use and make some enoki mushrooms wrapped beef rolls.

INGREDIENTS:

  • 1/2 pound thinly sliced beef (packaged korean/japanese style beef, hot pot beef, etc.)
  • 1 pack of enoki mushrooms
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 2 tablespoons brown sugar
  • 1 tablespoon minced ginger
  • 2 garlic cloves, crushed
  • 1/2 tablespoon dried chillies

METHOD:

1) In a pyrex or large bowl, mix soy sauce, sake, brown sugar, ginger, garlic and dried chills together.

Enoki Beef Rolls (2 of 27)

Enoki Beef Rolls (3 of 27)

2) Soak beef slices into the mixture. Marinade for at least an hour.

Enoki Beef Rolls (7 of 27)

3) Remove mushrooms from packaging and cut and discard base. Wash in colander and soak in boiling water for 3 minutes to soften and loosen the mushrooms. Drain well.

Enoki Beef Rolls (9 of 27)

Enoki Beef Rolls (10 of 27)

4) Now for the fun part! Wrap a slice of beef around a bunch of enoki mushrooms fairly tightly to form a neat roll.

Enoki Beef Rolls (12 of 27)

5) Heat up a griddle or cast iron pan and cook for about 2 minutes each side.

Enoki Beef Rolls (16 of 27)

Enoki Beef Rolls (18 of 27)

6) Layer the rolls on to a warm plate. Turn off the heat and pour in the remaining marinade to make a sauce. Pour the sauce on the rolls (be careful not to burn yourself if using a case iron skillet) and serve.

Enoki Beef Rolls (23 of 27)

Enoki Beef Rolls (26 of 27)

Pan-Seared Wagyu Tenderloin

Pan-seared Wagyu Beef

Seldom do I eat (or cook) red meat but due to increasing paranoia brought on by the amount of hair I have been shedding lately, I have taken it as a clear sign that I suffer from iron deficiency. So tonight I decided I will pan-fry a wagyu tenderloin (yes, not just any ordinary steak) with a marble factor of 6-7 sourced from Australia. Verdict: the delicate texture of the steak literally melts in your mouth.

METHOD:

1) Bring steak to room temperature. Season with some salt and pepper.

2) Heat cast iron skillet on high heat and add a dash of oil (or can go without if you desire). There is no need to add too much oil as Wagyu has its own marbling coating that is naturally fatty (and oh-so-good-for-you). You don’t want to introduce flavours that can mask or conflict with the delicate taste of Wagyu.

3) Once you see smoke rise from the pan, throw in the steak and sear each side for 2 minutes. Turn down the gas knob to medium-low and cook each side for a further 3 minutes each to get a nice medium finish.Pan-searing the wagyu steak on medium-high heat cast iron skillet

3) Transfer to a cooling rack for 5 minutes before serving on a warm plate along with some sides. Voila! The perfect steak.

Pan-seared Wagyu Beef (9 of 7)