Curry Wagyu Beef Recipe

Marinate Wagyu

Pat the sliced Wagyu dry with paper towels. In a bowl combine soy sauce, fish sauce and cornstarch; add the beef and toss to coat. Let it marinate at room temperature for 15–20 minutes (do not marinate too long to preserve beef texture).

Heat 1 tablespoon vegetable oil in a heavy skillet or cast-iron pan over high heat until shimmering. Working in a single layer, sear the beef slices 20–40 seconds per side until browned but still medium-rare (Wagyu cooks quickly). Transfer seared beef to a plate and reserve juices in pan.

While beef marinates, place the cubed potatoes (and carrot if using) in a pot of salted water. Bring to a simmer and cook 8–10 minutes until just tender when pierced with a fork. Drain and set aside.

Thinly slice scallions and chop cilantro for garnish; set aside.

In the same skillet with reserved beef fond, reduce heat to medium and add 1 tablespoon neutral oil if pan looks dry. Add chopped onion and sauté 4–5 minutes until softened and translucent.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Sprinkle in the curry powder, garam masala and turmeric and toast spices 30 seconds, stirring constantly to avoid burning.

Pour in the coconut milk and stock, scraping up browned bits from the bottom of the pan. Stir to combine, then add brown sugar, lime juice, salt and pepper. Bring to a gentle simmer.

Add the par-cooked potatoes (and carrots) to the simmering curry. Simmer gently 6–8 minutes so potatoes finish cooking and absorb curry flavors. Taste and adjust seasoning with salt, lime juice, or a pinch more sugar as needed.

Return the seared Wagyu to the pan in the final 1–2 minutes to warm through — do not overcook. Swirl in 1/2 teaspoon toasted sesame oil if using for subtle nuttiness.

Make quick chili oil (optional)

For homemade chili oil: warm 3 tablespoons neutral oil in a small saucepan over medium heat until hot but not smoking. Place 1 teaspoon dried chile flakes in a heatproof jar and pour the hot oil over them. Let sit 5 minutes, then strain if desired. Use 1–2 tablespoons in the curry and reserve some for drizzling.

Ladle the curry wagyu and potatoes into bowls. Drizzle 1–2 teaspoons chili oil per serving (or to taste) and garnish with sliced scallions and chopped cilantro. Serve immediately with steamed rice or flatbread.