Wagyu beef

stir fry

– 1 pound Wagyu beef, thinly sliced – 2 tablespoons vegetable oil – 3 cloves garlic, minced – 1-inch piece of fresh ginger, grated – 1 red bell pepper, thinly sliced – 1 yellow bell pepper, thinly sliced – 1 green bell pepper, thinly sliced – 1 large carrot, julienned – 2 cups snap peas, ends trimmed – 1/2 cup soy sauce – 1/4 cup oyster sauce – 2 tablespoons hoisin sauce – 2 tablespoons brown sugar – 1 tablespoon cornstarch, mixed with 2 tablespoons water – Cooked white rice, for serving – Sesame seeds and green onions for garnish


Start by slicing the Wagyu beef thinly, ensuring it’s ready for a quick and even stir-fry. Prep the vegetables as well, slicing the bell peppers and julienning the carrot.


In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and the cornstarch-water mixture. This will be the flavor-packed sauce that elevates the stir fry.


Heat a wok or a large skillet over high heat and add vegetable oil. Sauté the thinly sliced Wagyu beef until it’s browned and cooked through. Remove the beef from the wok and set it aside.


In the same wok, add a bit more oil if needed and sauté garlic and ginger until aromatic. Toss in the prepared vegetables and stir-fry for a few minutes until they’re tender-crisp.


Return the cooked beef to the wok and pour in the stir fry sauce. Toss everything together until the beef and vegetables are evenly coated and the sauce has thickened.