Recipes

Black Pepper Wagyu Saikoro

Meltique wagyu cubes seared fast in a black pepper sauce, crusted outside and juicy within.

Ingredients

• 300 g Wagyu Meltique Beef Saikoro, rested 15 min at room temp
• 1 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp coarse black pepper
• 1 tsp sugar
• 50 ml water

Method

1. Pat the beef dry with paper towel and season lightly with salt.
2. Heat a pan until smoking. Sear the cubes 45 seconds per side until browned. Remove and set aside.
3. Lower the heat, melt the butter, saute the garlic until fragrant.
4. Add soy sauce, oyster sauce, black pepper, sugar and water. Simmer until the sauce thickens.
5. Return the beef, toss quickly for 30 seconds to coat. Serve hot.