Wagyu Beef Stir-Fry with Sticky Rice Cakes

Wagyu Steak Stir Fry with Seared Sticky Rice Cake

Yields: About 4 servings

Total time: 1 ½ hours

Required Cookware: 10"-to-12" cast iron skillet and 8" fry pan

Ingredients

Steak:

• ½ pound thin sliced Mexican Wagyu/Kalbi Eye Boneless Short Plate
• ½ cup thick teriyaki sauce
• 2 tbsp toasted sesame oil

Seared Sticky rice:

• 4 cups cooked sticky rice
• 1 tbsp Megachef fish sauce*
• 1 tsp soy sauce
• 2 tbsp toasted sesame oil
• salted butter as needed

Stir Fry:

• 2 large mangoes, diced into cubes
• 2-3 heads of baby bok choy
• ¾ cup pre-shelled edamame
• 1 small zucchini, sliced thinly
• 1 small summer squash, sliced thinly
• 1 bunch enoki mushrooms (or however many you think is good)
• 1 shallot, diced
• 2-3 large garlic cloves, minced
• 1 habanero, minced, seeds removed (optional)
• 1 tbsp sesame oil
• Butter as needed
• Black pepper

Sunny Egg

• 1 sunny egg per serving
• Butter as needed
• Fried shallots
• Everything bagel seasoning
• Freshly cracked pepper

Garnish

• Fried shallots
• Green Onion (chopped finely)
• Sriracha Mayo

Directions:

Completely cover the steak in the teriyaki sauce and let marinate in fridge for at least 1 hour.

While the steak is marinating, prep vegetables.

Once veggies are chopped, take cooked sticky rice and separate into 4 parts (should be about 1 cup each). Wet your hands with lukewarm water (to help prevent sticking) and shape your sticky rice into compressed disks about 4” in diameter. If the rice starts to stick, wet your hands as needed.

Once rice is the desirable shape, set your skillet on high heat with some butter and wait for it to melt. While that’s heating up, mix the fish sauce, sesame oil and soy sauce in a small bowl. Place rice cakes in skillet (I usually do 2 at a time) and sear one side on medium high heat till it forms a thick and crunchy crust on the bottom (but not burnt). Make sure you move the rice cake around to prevent sticking (still keeping its shape), adding butter as needed. Turn heat down to medium and drizzle your sauce mixture evenly over each rice cake. Make sure the rice fully absorbs the sauce and then flip, adding more butter as needed. Sear that side till it starts to form a thin, slightly browned crust. Transfer rice cakes to a baking sheet and place in the oven at 200 f or on a warming setting.

Take your prepped garlic and shallots and put them in your skillet with the remaining butter on medium heat. With a wooden spatula, move them around until the shallots turn translucent. Add in the rest of your prepped vegetables and mix with your wooden spatula so it all cooks evenly. Once vegetables have shrunk and are slightly charred, add sesame oil and black pepper. Transfer to a bowl and set aside.

Take your meat out of the fridge and transfer into skillet, still on medium heat. Stir around the wagyu for a few minutes until it's all evenly brown on the outside (this shouldn't take long because of how thinly sliced the meat is.) Turn off the heat. Add in your vegetables and make sure they get fully coated in the teriyaki left in the pan with the meat. 

On a separate pan, fry your sunny side up eggs with some butter and add the toppings while it's cooking (so it sticks to the egg better). Turn off heat.

Take your rice cake out of the oven and turn off the oven. Place one rice cake on each plate, crunchy side up. Add your vegetables and meat on top, and the egg on top of that. Drizzle your sriracha mayo. Using kitchen scissors, cut up one green onion over each plate and sprinkle on your fried shallots.

Serve and enjoy!