Ingredients

• 1 lb / 454 g Imperial Wagyu Ground Beef (75/25)

• 1 cup / 185 g uncooked long-grain white rice (yields 1 lb / 454 g cooked)

• 3 tbsp / 45 ml light soy sauce

• 1 tbsp / 15 ml dark soy sauce

• ¼ cup / 50 g brown sugar

• 1 tbsp / 15 ml sesame oil

• 1 tbsp / 8 g fresh garlic, minced

• 1 tbsp / 6 g fresh ginger, minced

• 1 tsp / 2 g red chili flakes

• 1 tsp / 2 g black pepper

• 1 tsp / 3 g cornstarch

• 2 spring onions, sliced

• As needed sesame seeds (for garnish)

Method

1. Cook Rice: Wash and cook your rice.

2. Mix Sauce: In a small bowl, whisk together the light soy, dark soy, brown sugar, sesame oil, chili flakes, black pepper, and cornstarch.

3. Brown Beef: Put the Wagyu in a pan on high heat. Let it sit for a few minutes without touching it until it develops a dark, crispy crust.

4. Add Aromatics: Add the minced garlic and ginger. Break the beef down into smaller pieces and stir-fry for 2 minutes until fully cooked and aromatic.

5. Drain Fat: This beef will release a lot of oil. Drain almost all of it out, leaving just a tiny bit in the pan.

6. Thicken Sauce: Pour the sauce over the beef. Stir on high heat for 2–3 minutes until the sauce thickens and turns the beef dark and sticky.

7. Onions: Toss in half of the spring onions and give it a quick mix.

8. Finish: Serve the beef over the rice and top with the remaining spring onions and sesame seeds.

Additional Notes

• Vegetables: I added broccolini to this version. It isn't in the original recipe, but you can throw it in if you want.

• Crispy Garlic: I suggest pushing the beef to the side or removing it from the pan entirely to crisp up the garlic on its own. Once the garlic is golden and crispy, mix the beef back in.

• Patience: Let that beef sit undisturbed in the beginning. Getting that dark crust is the only way to get the flavor and color where it needs to be.