FIRECRACKER BEEF

Ingredients

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

  • 1 cup / 185 g uncooked white rice (to yield 1 lb cooked)

  • 1 onion, finely sliced

  • 6 tenderstem broccoli stalks

  • 1 tbsp / 15 ml garlic, minced

  • 1 tbsp / 15 ml ginger, minced

  • 1–2 red chilies, sliced

  • Optional sesame seeds and spring onion (for garnish)

For the Sauce:

  • 2 tbsp / 30 ml sriracha

  • 2 tbsp / 42 g hot honey

  • 1 tbsp / 15 ml light soy sauce

  • 1 tsp / 5 ml rice wine vinegar

Method

  1. Prep Rice & Sauce: Rinse and cook your rice. Whisk all the Firecracker Sauce ingredients in a small bowl and set aside.

  2. Onions: Heat a large pan over medium-high with a drop of oil. Sauté the sliced onions until softened and starting to color.

  3. Sear Beef: Add the Wagyu beef to the pan with the onions. Increase the heat to high. Break the meat down and fry until fully browned.

  4. Drain: The Wagyu will release a lot of fat. Drain all but 1 tablespoon. This is mandatory so the honey in the sauce can caramelize and stick to the meat.

  5. Crisp: Add the garlic and ginger to the beef. Continue frying on high heat for 2–3 minutes until the edges of the beef look dark and crispy.

  6. Glaze & Veg: Pour in the sauce and add the broccoli and sliced chilies. Toss everything constantly. The sauce will bubble and "lacquer" the meat while the broccoli cooks in the glaze.

  7. Finish: Keep tossing until the sauce is tacky, the beef looks like dark mahogany, and the broccoli is tender-crisp.

  8. Assemble: Lay down a bed of white rice and top it with a heavy portion of the crispy Firecracker Wagyu and the broccoli.

  9. Garnish: Finish with sesame seeds, sliced spring onions, and any remaining sticky sauce from the pan.

Additional Notes

  • The Sauce: This recipe is good, but if you like it extra saucy, feel free to scale up the sauce ingredients.

  • Oil: I used hot sesame oil to start the onions for more heat, but you can use whatever oil you want.

  • The Fat: You must drain the grease the Wagyu creates. If you leave it in, the sauce won't emulsify or stick to the beef properly.

  • Extras: Chili crunch is optional, but I added it for that extra kick.