Spicy Wagyu Beef Pad Thai

November 13, 2020

This spicy Fullblood Wagyu beef pad Thai is made with rice noodles, Thai chiles, shallots, peppers, carrots, roasted peanuts, bean sprouts, green onions, and broccoli. The tender beef is marinated in a sambal, oyster, and soy sauce before being seared. If you love pad Thai as much as we do, this is the recipe for you!

1 Double 8 Cattle Company Fullblood Wagyu Top Round Tenderized
1 PACKAGE Thin and Dry Rice Noodles
5 tbsp. Grapeseed Oil ( divided )
2 Small Thai Chile ( minced )
1/2 cup Shallots ( finely chopped )
1 cup Broccoli ( cut into bite-size pieces )
1 Red Bell Pepper ( cut into thin strips )
1 Carrot ( peeled and cut into thin strips )
1/4 cup Roasted and Salted Peanuts ( finely chopped )
1/2 cup Green Onions ( cut into 1-inch pieces )
1 cup Mung Bean Sprouts
Marinade :
3 tbsp. Sodium Soy Sauce
2 tbsp. Oyster Sauce
3 tbsp. Sambal Oelek ( garlic chile sauce )
Sauce :
1/2 cup Beef Stock
1 Large Egg
2 tbsp. Soy Sauce
1/4 cup Oyster Sauce

FIRST STEP

Take your Fullblood Wagyu top round tenderized out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...

See the full directions on my site

Nutritions

Calories
348

Sodium
1423mg
59% DV

Fat
13g
21% DV

Protein
11g
22% DV

Carbs
20g
7% DV

Fiber
5g
23% DV