Wagyu Slaw Be Jo Recipe
Make Wagyu Slaw Be Jo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wagyu & Marinade
Slaw
Dressing & Finish
Optional Garnish & Serve
Method
Wagyu & Marinade
- 1
Prepare marinade
In a medium bowl combine soy sauce, mirin, sesame oil, brown sugar, minced garlic, grated ginger and freshly ground black pepper. Whisk until sugar dissolves and mixture is homogenous.
- 2
Marinate wagyu
Place the thinly sliced wagyu in a shallow dish or zip-top bag and pour 3/4 of the marinade over the beef (reserve remaining marinade for finishing). Gently toss to coat, press into a single layer, and refrigerate for 20–30 minutes (do not marinate longer than 1 hour to avoid overwhelming the delicate wagyu flavor).
- 3
Sear wagyu
Heat a heavy skillet or cast-iron pan over high heat until shimmering. Add neutral oil and swirl. Remove beef from marinade, letting excess drip off. Sear slices in a single layer in batches for 20–45 seconds per side for medium-rare (thin wagyu cooks very quickly). Transfer seared beef to a plate and tent loosely with foil to rest. After all batches, pour reserved marinade into the hot pan and reduce quickly for 30–45 seconds to a saucy glaze; spoon over rested beef.
Slaw
- 4
Prepare vegetables
While the wagyu marinates, finely shred the green and red cabbage, julienne or shred the carrot, thinly slice the green onions, chop the cilantro and (if using) thinly slice shiso or mint. Place all in a large mixing bowl and toss to combine.
- 5
Toast sesame seeds
In a small dry skillet over medium heat, toast the sesame seeds for 1–2 minutes until fragrant and lightly golden, shaking the pan constantly to avoid burning. Remove and cool.
Dressing & Finish
- 6
Make dressing
In a small bowl whisk together rice vinegar, mayonnaise, sriracha (or gochujang), honey, lime juice, fish sauce, water, kosher salt and black pepper until smooth and slightly glossy. Taste and adjust: add a little more lime for brightness, honey for sweetness, or sriracha for heat.
- 7
Dress slaw
Pour about 2/3 of the dressing over the prepared slaw and toss thoroughly to coat. Let sit 5–10 minutes to allow flavors to marry and cabbage to slightly soften. Reserve remaining dressing for topping individual servings.
- 8
Finish slaw
Fold in toasted sesame seeds, chopped cilantro and the green onion tops if you want extra crunch. Adjust seasoning with salt or lime as needed.
Assembly & Serve
- 9
- 10
Assemble sliders or plates
For sliders: place a spoonful of slaw on the bottom bun, top with 2–3 slices of seared wagyu (drizzled with any reduced glaze), a few rings of pickled red onion, and a small spoonful of reserved dressing; top with bun. For plated service: mound slaw on the plate, fan wagyu slices over it, garnish with toasted sesame seeds, pickled onion, herbs and a lime wedge.
- 11
Serve
Serve immediately while wagyu is warm. Offer extra dressing and lime wedges on the side.