Step-by-Step Guide to Make Quick Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice

Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Favorite Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice, 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 Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice 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 Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice is 6 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 Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice estimated approx 20 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice using 23 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice:

1. 1 Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak
2. Marinade
3. 1/4 CUP Coconut Aminos
4. 1 TBSP Fish Sauce
5. 3 TSP Sesame Oil
6. 2 TSP Arrowroot Starch
7. 1/2 TSP Baking Soda
8. 4 TBSP Avocado Oil (divided)
9. Vegetables
10. 1 TBSP Avocado Oil
11. 3 TBSP Garlic (finely minced, divided)
12. 3 -inch-long Piece of Ginger (minced, divided)
13. 2 Serrano Peppers (thinly sliced)
14. 1 BUNCH Green Onion/Scallions (cut into 3-inch-long pieces, white and green parts separated)
15. 2 CUP Broccoli Florets (cut into bite-size pieces)
16. 1 Baby Bok Choy (sliced into 1/4-inch pieces)
17. Scallion Cauliflower Fried Rice
18. 1 HEAD Cauliflower or 4 CUP Cauliflower Rice (thawed)
19. 2 TBSP Sesame Oil (divided)
20. 2 Garlic Cloves (minced)
21. 1/2 CUP Green Onions/Scallions (diced)
22. 2 Eggs (beaten)
23. 3 TBSP Coconut Aminos

Instructions to make Wagyu Mongolian Beef Stir Fry with Scallion Cauliflower Fried Rice

1. PREPARING THE MARINADE
   
   Pull the Fullblood Wagyu sirloin tip steak from the freezer 2 days before starting this recipe, and put in the refrigerator to fully thaw. Thin slice the steak against the grain. In a large bowl, combine the sliced Fullblood Wagyu sirloin tip steak with the arrowroot starch and baking soda. Once combined, mix in the coconut aminos, fish sauce, toasted sesame oil, 2 tablespoons of avocado oil, half of the minced garlic, and half of the minced ginger.
2. Cover, and let the meat marinate for 2 hours. Once the Fullblood Wagyu beef has marinated, drain off the marinade into a small bowl, and reserve
3. PREPARING THE SCALLION CAULIFLOWER FRIED RICE
   Shred the cauliflower using the largest side of a grater. Or, pulse some rough cut pieces of cauliflower in a food processor (the end product should resemble small grains of rice).Heat 1 tablespoon of sesame oil in a large wok over medium heat. Add the minced garlic, and stir fry until fragrant (usually takes about 2 minutes). Add the grated cauliflower and 1 tablespoon of sesame oil to the pan.
4. Stir fry quickly, for about 1 minute, to cook the cauli-flower (you want it to be soft but not mushy).Make a well in the middle of the pan, and turn the heat down. Add the beaten eggs to the well. Stir gently and continuously until the eggs are fully cooked. Stir in the coconut aminos and diced green onions/scallions just before serving.
5. PREPARING THE FULLBLOOD WAGYU SIRLOIN TIP STEAK
   In a large wok, add 2 tablespoons of avocado oil. Pan fry the marinated Fullblood Wagyu beef in two batches, without disturbing, over medium-high heat until the beef is a crisp brown (usually takes about 2 minutes).Then, flip over the beef, and sear for 30 seconds. Set the beef and the pan juice aside. Clean out the wok
6. PREPARING THE VEGETABLES
   Heat the wok to medium-high heat. Add 1 tablespoon of avocado oil.Sauté the broccoli florets, serrano peppers, and the white parts of the green onion until softened with a little bit of color on them (usually takes about 3-4 minutes). Then add the remaining marinade (that you saved earlier), the second half of the finely minced garlic, and the second half of the minced ginger. Cook for 1-2 minutes until fragrant, making sure you don’t burn the ingredients.
7. FINAL STEPS
   Turn off the heat. Add the cooked Fullblood Wagyu sirloin tip steak slices back to the wok.Add the green parts of the green onion/scallion to the wok, as well as the sliced bok choy.Quickly toss all of the ingredients to coat. Then, let it sit in the hot pan for 30 seconds. Serve hot and immediately with the scallion cauliflower fried rice. Enjoy!

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