Binchotan Grilled Hokkaido Snow A5 Wagyu Beef, Ginger and Spring Onion

Another tze char staple, stir-fried beef with ginger dish gets an upgrade with a binchotan grilled Hokkaido Snow A5 Wagyu beef. Serves 2

Prep time 20 minutes + 1 hour marination Cook time 15 minutes

Wagyu

• 120g Wagyu shoulder tender

• 15ml cooking oil

• salt, to season

• *JQ’S Kampot white pepper, to season

» Marinade the Wagyu shoulder tender in cooking oil, salt and pepper for an hour.

base sauce

• 1⁄2 tsp oyster sauce

• 1 tsp light soya sauce

• 3⁄4 tsp Maggie seasoning • 1⁄4 tsp sugar

• 30ml chicken stock

• salt and pepper to taste

» Mix all ingredients and set aside.

assembly

• 5ml cooking oil

• 15g ginger, julienned • 10g garlic, chopped • 15g spring onions, white part • 1 tbsp rice wine

• 30ml chicken stock

• 1⁄2 tsp cornstarch

• a dash of dark soya sauce • 20g spring onions, green part • a drop of sesame oil

» Heat up the charcoal grill in advance, then place the marinated Wagyu shoulder tender on the grill. Grill each side for 1 minute. Using a wok, add oil and ginger. Stir-fry the ginger until fragrant.

» Lower the flame to a small fire and add in garlic and white part of spring onions. Stirfry the garlic, spring onions and ginger until fragrant.

» Turn the flame to a high fire and deglaze with rice wine.

» In the same wok, add the base sauce and chicken stock, and then thicken it with cornstarch.

» Add dark soya sauce, green part of spring onions and sesame oil. Give the sauce a quick fry and then drizzle the sauce over the grilled Wagyu shoulder tender.

* Available at Justin Flavours of Asia