Recipe of Homemade Garlic Saikoro Steak with Miyazakigyu Wagyu Beef Cubes

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, garlic saikoro steak with miyazakigyu wagyu beef cubes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have garlic saikoro steak with miyazakigyu wagyu beef cubes using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Saikoro Steak with Miyazakigyu Wagyu Beef Cubes:

1. Make ready 2 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Carpaccio/Sukiyaki Strips
2. Make ready 1 Small Red Bell Pepper (cut into 3-inch fine julienne strips)
3. Prepare 1 Small Carrot (peeled and cut into fine 3-inch julienne strips)
4. Prepare 6 SPEAR Small Asparagus (cut into 3-inch pieces and quartered lengthwise)
5. Make ready 1 Small Poblano Pepper (cut into 3-inch fine julienne strips)
6. Make ready 3 Scallions (cut into 3-inch pieces and quartered lengthwise)
7. Make ready Marinade
8. Take 3/4 CUP Soy Sauce
9. Get 2 TBSP Brown Sugar
10. Take 1 TBSP Garlic Chile Paste
11. Take 1 TBSP Ginger Root (minced fine)
12. Make ready 3 Garlic Cloves (minced fine)
13. Get 2 TBSP Grapeseed Oil
14. Prepare 2 TBSP Sake

Steps to make Garlic Saikoro Steak with Miyazakigyu Wagyu Beef Cubes:

1. PREPARING THE MARINADE - In a bowl, mix together the soy sauce, brown sugar, garlic chile paste, minced ginger root, minced garlic, grapeseed oil, and sake. Reserve.
2. PREPARING THE MIYAZAKIGYU WAGYU BEEF STRIPS - On a large cutting board, use a meat mallet to gently pound the Miyazakigyu Wagyu beef sukiyaki strips to thin them a little (take care not to pound them too hard, or they will split). If the beef is already thin, skip this step.Cut each beef strip in half widthwise, making two equal size pieces. Place the cut beef strips in a Ziploc bag, and pour the marinade over them. Close the bag, and gently massage the marinade into the Wagyu beef.
3. Make sure all of the beef is coated with the mari-nade. Place the bag with the beef in the refrigerator for 3 hours. Half way through the 3 hours, pull the bag out, and redistribute the marinade. Then, place the bag back in the refrigerator for the remaining time.
4. PREPARING THE TERIYAKI STEAK ROLLS - Pull the Miyazakigyu Wagyu beef strips from the marinade/bag, and lay them flat on a large cutting board. Pour the excess marinade into a small saucepan. Bring the leftover marinade to a boil. Reserve the boiled marinade. It will be used for a dipping sauce. In the center of each marinated beef strip, place a few pieces/strips of vegetables (red bell pepper, carrot, asparagus, poblano pepper, and scallion).
5. Roll the steak over the vegetables, and secure the roll with a toothpick through the seam.
6. FINAL STEPS - Heat you grill on medium-high. Once the grill is hot, place all of the teriyaki steak rolls on the grill. Grill for 2 minutes per side (this should give the meat nice grill marks and a medium-rare finish).Note: Grill for less time per side if the beef is especially thin or longer if the beef is thicker. Serve the grilled steak rolls warm with dipping sauce.Enjoy!

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