Wok-fried Truffle Australian Wagyu Recipe

Prepare beef

If not already thinly sliced (~1/8"), partially freeze the Wagyu for 20–30 minutes to firm, then slice across the grain into very thin strips. Place sliced Wagyu in a bowl.

Add light soy sauce (2 tbs), Shaoxing wine (1 tbs), cornstarch (1 tsp), fine sea salt (1 tsp) and ground white pepper (1 tsp) to the bowl with the beef. Mix gently until all pieces are evenly coated. Set aside to marinate for 10–15 minutes while you prepare aromatics and vegetables.

Bring a medium pot of salted water to a rapid simmer. Blanch baby bok choy or broccolini for 30–45 seconds until bright and just tender, then transfer immediately to an ice-water bath to stop cooking. Drain and set aside on a paper towel to remove excess water.

Cut scallions into 1-inch pieces and chop chives if using. Prepare microgreens for plating. These will be added at the end for freshness.

Heat a large wok or heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate instantly). Add neutral oil (2 tbs) and swirl to coat.

Working quickly, add half the marinated Wagyu in a single layer (do not overcrowd). Stir-fry for 30–45 seconds, tossing constantly, until the exterior is seared but the interior remains medium-rare to medium. Remove to a warm plate. Repeat with remaining Wagyu. Total cook time for all beef should be about 2–3 minutes.

Reduce heat to medium-high. Add butter (1 tbs) to the still-hot wok. When butter has melted, add sliced garlic (3 cloves), shallot (1 medium) and julienned ginger (1 tsp). Stir-fry for 20–30 seconds until aromatic and beginning to turn golden—be careful not to burn the garlic.

Add black truffle paste (1 tsp) and mushroom soy (1 tsp) to the aromatics and stir for 10–15 seconds to bloom the truffle flavor. Pour in beef stock (2 tbs) and optional splash of sherry or mirin (1 tsp) to deglaze the wok, scraping up any browned bits.

Return the seared Wagyu to the wok along with any resting juices. Stir constantly for 20–30 seconds to coat beef in the sauce and bring everything to serving temperature. Finish with sesame oil (1 tsp) and adjust seasoning with a pinch more salt or soy if needed.

Arrange blanched bok choy or broccolini on warmed plates. Top with the wok-fried Wagyu, spooning the truffle-scented sauce and aromatics over the meat.

Scatter scallion pieces and chopped chives over the beef. Add microgreens if using. Finish with a light sprinkle of flaky sea salt (about 1/2 tsp distributed) and shave fresh black truffle over each portion or drizzle a small amount of truffle oil (1 tsp) for pronounced aroma.

Serve immediately while hot, with steamed rice or simple noodles if desired.