Wasabi Beef Recipes

Steps:

• Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
• Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
• Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
• Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.

Steps:

• Mix together the Miso paste, Wasabi and about 1 tablespoon of sesame oil.
• Rub this mixture into the beef thoroughly. Then wrap the beef up in clingfilm and let the flavour seep into the meat for 10 minutes. Meanwhile add 1 tablespoon of soy sauce to the dish you used to make the sauce, just to use up any miso or wasabi still clinging onto the dish.
• To cook the beef, use some sesame oil or butter or margarine (doesnt really matter here) and wait for the pan to get hot before slapping the steak on.
• Immediately pour the soy sauce (or simply use a spoon of water) onto the pan and cover the lid. Allow the beef to cook according to your preferred taste (fully cooked or half rare).
• When the beef is nearly done, remove the lid and sprinkle some black pepper into the steak. Allow the beef to 'burn' slightly to give it a little bit of a BBQ feel.
• Serve with noodle salad or any Asian dishes. It tastes lovely if you drizzle a little more sesame oil over the top and sprinkle some white/black sesame seeds.

Steps:

• In a medium bowl, combine wasabi powder with cold water and stir until smooth.
• Add sour cream, chives, parsley, vinegar and 1/4 tsp salt and stir to combine.
• Cover and refrigerate until ready to serve.
• (It is important that you make this sauce first, as wasabi needs a bit of time for it's flavors to develop.) In a 10" skillet, heat oil over medium-high heat.
• Sprinkle beef with remaining salt.
• Sear about 3 minutes on each side for rare.
• Reduce heat to medium and cook, turning occasionally, about 5 minutes per side for medium-rare.
• Serve with wasabi sauce.

Steps:

• Make Wasabi-Garlic Cream
• Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt.
• Make Tenderloin
• Coat beef with olive oil.
• mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.
• Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

Steps:

• Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
• In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
• Stir in remaining 2 cans of beans and cook 45 minutes more.