Wagyu beef with Asian greens
Mim Beim
Serving size: Serves 4
Cuisine type: JapaneseCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
Barbecue sauce
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
1 cup (250ml) oyster sauce
1 cup (250ml) hoi sin sauce
1 tablespoon lemon juice
1 teaspoon five spice powder
Beef and greens
4 x 180g wagyu sirloin steaks
salt and pepper
2 teaspoons olive oil
2 bunches Chinese greens (Chinese broccoli, bok choy and choy sum)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped long red chilli
1 teaspoon Chinese salted black beans
1 tablespoon olive oil, extra
2 tablespoons barbecue sauce
lemon wedges, to serve
METHOD
Combine ingredients for barbecue sauce in a small saucepan and bring to the boil. Simmer 10 minutes or until thickened slightly; set aside.
Season wagyu steaks with salt and pepper on both sides and drizzle with olive oil. Heat a char-grill pan to very hot and grill steaks 3-4 minutes each side or until cooked as desired.
Meanwhile, chop Chinese greens coarsely and steam or boil until just tender; drain.
Stir-fry garlic, chilli and black beans in extra olive oil until light brown and fragrant. Add barbecue sauce and Chinese greens and toss until coated in the sauce.
Serve stir-fried vegetables with grilled steak and a wedge of lemon.
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