Korean wagyu beef bowl
  • 400g wagyu thick skirt
  • 1 cos lettuce
  • ½ red capsicum
  • 1 Tbsp ginger
  • 5 cloves garlic
  • 1 Tbsp sesame oil
  • ¼ cup soy sauce
  • 1 Tbsp brown sugar
  • 1 medium spring onion
  • 1 Tbsp toasted sesame seeds
  1. Mince the thick skirt.
  2. Separate the lettuce into individual leaves and set aside.
  3. Dice the capsicum; finely chop ginger and garlic separately.
  4. Heat a large frying pan over medium-high heat.
  5. Add the wagyu beef mince and cook, stirring and crumbling into small pieces until browned.
  6. Add capsicum, garlic, ginger and sesame oil, stirring until fragrant (approximately 2 minutes).
  7. Then stir in soy sauce and brown sugar. Cook until the sauce is reduced and absorbed into the beef.
  8. Spoon the stir-fried beef into the lettuce bowls.
  9. Finely slice spring onion and add as garnish. Finish off with sprinkling of sesame seeds.