Simple Way to Prepare Quick Miso-Ginger Miyazakigyu Wagyu Steak Bites

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Miso-Ginger Miyazakigyu Wagyu Steak Bites. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Miso-Ginger Miyazakigyu Wagyu Steak Bites, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miso-Ginger Miyazakigyu Wagyu Steak Bites delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Miso-Ginger Miyazakigyu Wagyu Steak Bites is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Miso-Ginger Miyazakigyu Wagyu Steak Bites estimated approx 20 minutes.

To get started with this particular recipe, we have to prepare a few components. You can have Miso-Ginger Miyazakigyu Wagyu Steak Bites using 23 ingredients and 6 steps. Here is how you can achieve that.

Tender Miyazakigyu Wagyu beef is seared and served with stir-fried brussels sprouts and jasmine rice! The beef cubes are dipped in a delicious sauce, which is made with miso paste, ginger, soy sauce, garlic, vinegar, mirin, brown sugar, and oil! You'll savor every bite when enjoying this rich and tasty dish!

Ingredients and spices that need to be Make ready to make Miso-Ginger Miyazakigyu Wagyu Steak Bites:

1. 1 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
2. 2 TBSP Dark Soy Sauce
3. 2 TBSP Grapeseed Oil
4. 1 TBSP Sesame Oil
5. 1 LB Brussels Sprouts (stems removed and leaves pulled apart)
6. Kosher Salt (to season)
7. Freshly Ground Black Pepper (to season)
8. Miso-Ginger Sauce
9. 1 Large Shallot (minced)
10. 3 TBSP Ginger (minced)
11. 2 Garlic Cloves (minced)
12. 3 TBSP Rice Wine Vinegar
13. 2 TBSP Soy Sauce
14. 1 TSP Kosher Salt
15. 2 TBSP Mirin
16. 2 TBSP Dark Brown Sugar
17. 1/4 CUP White Miso Paste
18. 1 TSP Sesame Oil
19. 1/2 CUP Grapeseed Oil
20. Jasmine Rice
21. 2 CUP Water
22. 2 TSP Kosher Salt
23. 1 CUP Jasmine Rice

Instructions to make to make Miso-Ginger Miyazakigyu Wagyu Steak Bites

1. PREPARING THE MISO-GINGER SAUCE Place the minced shallot, minced ginger, minced garlic, rice wine vinegar, mirin, soy sauce, kosher salt, dark brown sugar, white miso paste, and sesame oil in the blender. Blend until smooth. Once the mixture is smooth, pull out the center piece from the blender lid. While the machine is going, add in the grapeseed oil in a slow and steady stream. Once the oil is added, season the sauce to taste with kosher salt. Reserve.
2. PREPARING THE RICE In a small sauce pot, heat the water and kosher salt to a boil. Add in the jasmine rice, and stir. Bring the pot up to a simmer. Then, reduce the heat to low, and cover the pot with a lid. Cook the rice on low for 20 minutes or until there is no longer any liquid. NOTE: Start the Wagyu steak bites while the rice is cooking. Keep the rice covered until you’re ready to serve.
3. PREPARING THE MIYAZAKIGYU WAGYU STEAK BITES Heat the wok over high heat, and add in the grapeseed and sesame oil. Once the oil is slightly smoking, add in the Miyazakigyu Wagyu beef cubes. Sprinkle them with kosher salt and freshly ground black pepper. Let the Wagyu beef sear for 3 minutes. Then, turn it over, and sear for another 3 minutes. Then, add the dark soy sauce. Saute to coat for 1 minute.
4. Once the Wagyu beef is nicely browned on both sides, remove it from the wok with a slotted spoon. Reserve. NOTE: Leave the pan juices in the wok.
5. PREPARING THE BRUSSELS SPROUTS Reduce the heat to medium-high, and add the brussels sprout leaves to the wok. Saute the leaves for 2-3 minutes, depending on how done you like them.
6. FINAL STEPS Fluff the cooked rice with a fork, and divide the rice between bowls. Top the rice with the Miyazakigyu Wagyu beef cubes and stir-fried brussels sprout leaves. Serve the miso-ginger sauce on the side, or drizzle it over the top. Enjoy!

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