Ingredients
1 pound Japanese Wagyu beef, thinly sliced
2 tablespoons vegetable oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 carrot, julienned
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin (Japanese sweet rice wine)
1 teaspoon sesame oil
1 teaspoon cornstarch (optional, for thickening the sauce)
Salt and pepper, to taste
Steamed rice, for serving
Green onions, chopped, for garnish
Instructions
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the thinly sliced Japanese Wagyu beef to the hot pan and stir-fry for 1-2 minutes until the beef is browned and cooked to your desired level of doneness. Remove the beef from the pan and set it aside.
- In the same pan, add the sliced onion, bell pepper, and julienned carrot. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Add the minced garlic to the pan and stir-fry for another 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce, mirin, sesame oil, and cornstarch (if using).
- Return the cooked beef to the pan with the vegetables. Pour the sauce mixture over the beef and vegetables. Stir-fry for an additional 1-2 minutes until everything is well coated and heated through. The sauce will thicken slightly.
- Season with salt and pepper to taste. Adjust the seasoning or add more soy sauce if desired.
- Remove from heat and serve the Japanese Wagyu stir-fry over steamed rice.
- Garnish with chopped green onions for added freshness and flavor.