Sweet & Spicy Wagyu Beef Roast with Grilled Asian Slaw
Sweet & Spicy Wagyu Beef Roast with Grilled Asian Slaw

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sweet & spicy wagyu beef roast with grilled asian slaw. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Sweet & Spicy Wagyu Beef Roast with Grilled Asian Slaw is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Sweet & Spicy Wagyu Beef Roast with Grilled Asian Slaw is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have sweet & spicy wagyu beef roast with grilled asian slaw using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sweet & Spicy Wagyu Beef Roast with Grilled Asian Slaw:
  1. Take 1 Double 8 Cattle Company Fullblood Wagyu Chuck Underblade Roast
  2. Take Marinade
  3. Get 1 1/4 TBSP Hoisin Sauce
  4. Prepare 1 1/4 TBSP Chili Garlic Sauce
  5. Make ready 1 TSP Rice wine vinegar
  6. Get Salt & Freshly Ground Black Pepper (to taste)
  7. Get Asian Slaw
  8. Take 1/3 CUP Rice Wine Vinegar
  9. Make ready 1 TBSP Sugar
  10. Make ready 1 TBSP Toasted Sesame Oil
  11. Prepare 1 TBSP Soy Sauce
  12. Prepare 1 1/2 TSP Fresh Ginger (grated)
  13. Make ready 1 TSP Chili Garlic Sauce
  14. Get 4 CUP Napa Cabbage (finely shredded)
  15. Take 2 CUP Red Cabbage (finely shredded)
  16. Get 1 CUP Carrots (shredded)
  17. Get 1/4 CUP Green Onions (thinly sliced)
  18. Take 1/4 CUP Cilantro (chopped)
  19. Take 1 Asian Pear or Bosc Pear (halved, cored, and sliced into thin strips)

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Steps to make Sweet & Spicy Wagyu Beef Roast with Grilled Asian Slaw:
  1. PREPARING THE ASIAN SLAW - In a bowl, combine the rice wine vinegar, sugar, toasted sesame oil, soy sauce, grated ginger, and chili garlic sauce. This is your dressing. Slice the head of Napa cabbage in half vertically, so each half includes the core.Slice the red cabbage vertically into quarters. Grill the cabbage halves and quarters on medium heat until the leaves are slightly charred. Remove the cabbage from the grill, and thinly slice.
  2. Add the grilled cabbage, shredded carrots, sliced green onions, and chopped cilantro to the bowl with the dressing. Cover the bowl, and refrigerate for 2 hours to soften the cabbage.
  3. PREPARING THE MARINADE - Combine the marinade ingredients (hoisin sauce, chili garlic sauce, rice wine vinegar, salt, and freshly ground black pep-per) in a large bowl. Slice the Fullblood Wagyu chuck underblade roast into 2 similar-sized pieces. Place the beef in the bowl with the marinade, and coat with the marinade. Allow the Fullblood Wagyu beef to sit in the marinade for at least a half hour.
  4. NOTE: Depending on your taste preference, you can add less chili garlic sauce if you prefer a sweeter taste. Or, add more chili garlic sauce if you prefer a spicy finish.
  5. GRILLING THE FULLBLOOD WAGYU CHUCK UNDERBLADE ROAST - Over medium heat, grill your marinated Fullblood Wagyu beef for 3 to 4 minutes on each side.Be aware that the hoisin sauce (in the marinade) is sugary, so the beef may char quickly when on the grill. In addition, you may experience flare ups (utilize the grill lid for any flare ups that may occur). Flip the beef over on the grill as needed in order to avoid too much charring. Some charring is okay, but you don’t want to burn the exterior.
  6. Grill to your desired doneness (no more than 8 to 10 minutes total grilling time for medium doneness).Allow the grilled Fullblood Wagyu beef to rest for 6 to 8 minutes. Then, slice into thin strips.
  7. FINAL STEPS - Remove the Asian slaw from the fridge, and add the strips of Asian pear to the slaw. Combine all ingredients.

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