Lemongrass “Samurai Wagyu” Beef with ginger, scallion and peanut
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This is my favorite steak recipe featuring a thick-cut Bushu Gyu “Samurai Wagyu” Top Round Steak from Hasegawa Farms.
And the best part is, it doesn’t break the bank.
What is Wagyu?Wagyu literally means Japanese Beef. It is known for its fine and abundant marbling and for smooth muscle texture. Three key elements that make Japanese wagyu so unique are 100% wagyu genetics, special feed ration, and extreme care. First, Japanese wagyu cattle originate from either one of the four breeds mentioned above. Second, they have a special low energy diet consisting of corn, barley, and on occasion roasted soybeans. They are fed for 600 days versus US cattle of 150 days.Third, Japanese wagyu are under the most extreme care. They are brushed and massaged.
What is Kobe Beef?In 1868, Kobe opened its doors to foreign trade as an international port. With many foreigners arriving from abroad and settling there, Kobe soon became a cosmopolitan town, a veritable crossroads of Japanese tradition and foreign culture. At the time, the Japanese were not accustomed to eating meat. However, an Englishman was about to change all that. Apparently, Tajima-gyu was first eaten in Kobe by an Englishman who obtained a cow from some farmers that was used for farm work. Upon eating its meat and savoring its flavor, he must surely have felt that it was a gift from heaven. From then on, foreign ships entering Kobe port also started to ask for deliveries of cattle and beef, which in no time came to be called “Kobe Beef.”
Wagyu Grades ExplainedYield Grade is the ratio of meat to dressed carcass weight, and is classified into three grades, from A to C (A: 72 and greater; B: 69 and greater; C: less than 69), according to numbers determined in four categories – rib eye area, rib thickness, subcutaneous fat thickness, chilled carcass weight. Quality Grade is classified into grades (from 5 to 1) according to marbling, meat brightness, meat firmness and texture, and fat brightness and quality.
About Bushu Gyu “Samurai Wagyu” from Hasegawa FarmsJust north of Tokyo proper lies the Saitama Prefecture of Japan, home of well-preserved Edo-era structures and Buddhist temples. Amidst the lush mountains and rock formations lies the family-owned Hasegawa Farm, a fourth-generation private producer of Bushū wagyu, which is commonly referred to as Bushu-Gyu or “Samurai Beef.” The cattle of the Hasegawa Farm - which are bred from the famed Black Wagyu breed - enjoy impeccable cleanliness during the humid season - earning the highest recognition from the Japan Ministry of Agriculture - all while enjoying a diet of sake lees, beer pulp, apple peels, pineapple chips mixed with rice bran, and an abundant access to mineral rich spring water. All of this amounts to an umami rich, fragrant beef with notes of fresh pressed olive oil – it simply cannot be replicated anywhere else. With only 350 head going to market a year, it's no wonder the Bushu-Gyu is almost completely unheard of in the United States, and it gives Kobe beef a run for its money at about half the price.
Top Round Bush-Gyu “Samurai” Wagyu makes for amazing, thick-cut steaksWagyu cuts [such as: NY Strip, Filet Mignon, Ribeye) are in the highest demand. And if you’ve had wagyu at a restaurant, it was probably one of these cuts. However, they aren't ideal to be served as thick cut steaks; mainly because of costs. Want to know a secret? Top Round Wagyu is one of my favorite cuts. Why? Because it has the perfect balance of texture, it’s very flavorful, and it doesn’t break the bank. In my opinion, Top Round Wagyu is a comparable steak to the wagyu loins, aforementioned. Particularly, Bush Gyu “Samurai Wagyu” Top Round from Hasegawa Farms.
About The Recipe: Thịt Bò Nướng Xả [Lemongrass Beef]Did you know that lemongrass is not native to Vietnam? Lemongrass has its origins from Africa and South Asia. And it was through historical trades [from early human migration, all the way to Silk Road] that contributed to lemongrass’ use in South East Asia. Next time you eat Lemongrass Chicken, hopefully it will change your perception about food and it’s origins... #foodforthought South West Vietnam [or referred to as “Miền Tây”] contains small populous provinces in the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand, and last Vietnam before ending its river’s journey in the South China Sea. Historically, Miền Tây was the pinnacle of the east of the Silk Road. Naturally, the abundance of foreign (and exotic) ingredients is reflected in the region’s dishes.
And eventually, those myriad ingredients came together to create Lemongrass [Chicken/Beef], one of Vietnam’s many national dishes.
How to CooK
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Lemongrass“Samurai Wagyu” Beef with ginger, scallion and peanutThisis my favorite steak recipe featuring a thick-cut Bushu Gyu “Samurai Wagyu” TopRound Steak from Hasegawa Farms. And the best part is, it doesn’t break the bank.
- 2.5 - 3 lbs Top Round Bush-Gyu“Samurai” Wagyu Steaks, 1-2” Thick
- 2 tsp Son Fish Sauce
- 3 tbsp Oyster Sauce
- ¼ tsp Black Pepper
- 1 tsp Sesame Oil
- 1 pouch Tumami Lemongrass Spice [or substitute: 2 tbsp mincedlemongrass, 1 tsp minced ginger, 1 tsp minced garlic, 2 tsp organic sugar, ½tsp kosher salt, ¼ tsp sesame oil]
- 2 bunches Scallions, cut into 2”segments
- ¼ cup Roasted & UnsaltedPeanut, Chopped
- 2 tbsp Ginger, Slivers
- ⅓ tsp Rice Vinegar
- 1 tsp Tiger Sa Te spicy &optional
- Butcher The Top Round Steaks
- Inthis YouTube tutorial learn [How to butcher TopRound Steaks]. It’s very easy.
Top Round Bush-Gyu “Samurai” WagyuSteak Notes
- Top Round Sub Primal is40-50 lbs
- TopRound steaks freeze really well, especially with a foodsaver.
- BestServe Medium Rare to Medium
- Cut1-2” thick
- Marinatefor at least 15 minutes
- HighHeat is crucial
Marinate The Steaks
- Gather all steak marinadeingredients a. Son Fish Sauce 3 tbspb. Oyster Sauce 3 tbspc. Tumami Lemongrass Spice 1 pouch[or substitute:2 tbsp minced lemongrass, 1 tsp minced ginger, 1 tsp minced garlic, 2 tsporganic sugar, ½ tsp kosher salt, ¼ tsp sesame oil]
- Combine fish sauce, oystersauce, aromatics and spices in a bowl
- Place the steaks in a food storage bag (or food grade, non-reactive container) and flood with marinade.
- Marinate for 15 minutes
- Remove steak from marinade and place on a roasting rack.
- Allow steaks to rest at room temperature for 30-45 minutes prior to cooking.
- Pre-Heat a hot a skillet on medium-high heat [75%] for 2-3 minutes
- Add 1 tbsp of cooking oil to the skillet
- Lightly season the steaks with salt & pepper [the marinade has a good amount of sodium]
- Gently, lay the steaks in the skillet (to minimize splatter) and sear each side for 5-10 minutes.
- [Click Here for a Cooking Temp Chart for Reference]
- Cook the steaks until you've reached the desired doneness.a. [How To Check You Steak without a Thermometer]b. [How To Use a Meat Thermometer]
- Remove the steaks from the skillet and place on roasting rack
- Allow the steaks to rest on the roasting rack for 10 minutes prior to serving/slicing.
- In the same skillet, preheaton medium heat for 1 minute
- Add 1 tbsp of cooking oil to the skillet
- Add 2 tbsp of ginger slivers
- Add 2” scallion segments to the skillet
- Quickly saute for 1 minute
- Remove scallion and ginger from skillet and place into a small bowl
- Season bowl of sauteed scallions and ginger with a pinch of salt, chopped peanuts, 1 tsp of Rice Vinegar, and 1 tsp of Tiger Sa Te.
- After the steak has rested for 10 minutes, [slice 1/4" slices against the grain]
- Place steak slices on a large plate
- Spoon (and scatter) bowl of seasoned/sauteed scallions and ginger on to steak.
- Serve with recommended sides [jasmine rice or RightRice for low glycemic alternative]