Shaking Wagyu Beef
Meal • Gluten-Free
w/ Thai fried rice & summer melon salad
SERVES 4 • STOVE, OVEN • 40 MINUTES
Step 1Place the tomato, melon, & cucumbers in a large bowl. Add the Thai-chili vinaigrette & toss until evenly coated. Add the herbs & mix again. Set aside to marinate.
Step 2Season the cold rice with the salt & sugar mix. Whisk the eggs with the sesame oil. Add the beef tallow to a cold, nonstick pan & place on medium-high heat to render. Once rendered & the pan is hot, add the whisked eggs to the pan. When the egg is almost cooked, add the seasoned rice & start to “fry”. When the rice is hot & somewhat crispy, add the haricot vert, scallion, & basil mix. Cook until the haricot vert are warm, then mix in the rice seasoning. Remove from heat & place in a warm bowl.
Heat a large sauté pan on high heat until almost smoking hot. Add the oil to the pan, then add the beef tenderloin in a single layer. DO NOT TOUCH the beef until a brown crust has formed on one side. Once the beef is seared, add the onion mix & start shaking the pan or use tongs or a spatula to stir the beef. Once the onions start to wilt, add the shaking beef sauce & continue to shake or stir until the sauce is thick & coats the beef. Add the butter & turn off the heat. Keep shaking until the butter is melted & everything is combined evenly.
Step 4Plate the shaking beef on top of the watercress & serve with limes. Retoss the salad right before serving & enjoy with warm fried rice. Enjoy!