Working with Japanese wagyu beef: Stir-fried wagyu, with onion, roasted tomato & chilli jam, spices & pineapple vinegar. Served with roasted pumpkin & jasmine rice

I created this recipe for a collaboration with Japanese Wagyu Beef Company:

This is a truly delicious dish, tasty either alongside other dishes, with noodles or on its own accompanied by some steamed jasmine rice. Any fast cook cut of beef can be used, as by stir frying in smoking hot oil it is possible to char the meat on all sides and still keep it rare in the middle, which adds a smokiness to the dish only found from cooking in the wok. I like to use the wagyu beef knuckle as its marbled fat allows it to stir fry juicy and tender.

Serves 2-3

GF

200g wagu beef knuckle, sliced against the grain into 2cm by 5cm thick pieces, bite sized

1 teaspoon cumin, toasted and ground to a powder

1 teaspoon coriander seeds, toasted and ground to a powder

½ teaspoon chilli powder

3 tablespoons vegetable oil

½ white onion, peeled and thickly sliced lengthways

50ml beef stock

1 tablespoon fish sauce

1 tablespoon palm sugar

1 teaspoon distilled white vinegar

2 tablespoons thick tamarind water

5g picked Thai basil leaves

20g roasted chilli jam relish (see below recipe)

First prepare the beef. Place the beef in a bowl and add the cumin, coriander seeds, chilli powder and 1 tablespoon of the oil, then mix together with your hands. Set aside at arm’s reach of the wok alongside all the other ingredients, ready to make the stir-fry.

Heat the remaining oil in a large wok over a high heat until it is smoking hot. Add the beef and give the wok a little shake to make sure the beef doesn’t stick to it (the coating of oil on the meat and in the wok should stop it from sticking completely). Stir-fry the beef for about 1 minute, until it is sealed on all sides. Add the chilli jam and the onion and stir-fry for another minute or so the onions have begun to soften.

Deglaze the wok with the stock, fish sauce, palm sugar, vinegar and tamarind water, tossing the ingredients once more to combine fully, toss through the Tai basil at this point and then serve. The dish should taste rich, sweet, salty, smoky and sour. Serve with steamed jasmine rice.

Roasted chilli jam relish ‘nahm prik pao’:

This condiment lets the grill do all the talking. Threading the ingredients onto skewers means they can be barbecued with ease. They will soften and char at different rates, because of their moisture content and size. Leave the skins on where possible, as this will help them to smoke and roast within.

Makes about 400g (5–6 servings)

GF / VE optional

50g cherry tomatoes, skewered

6 long red chillies, skewered

6 green bird’s-eye chillies, skewered

10 garlic cloves, skewered

50g Thai shallots (any small shallots will taste good), skewered

4 banana shallots, skewered

2 sticks lemongrass, slightly bruised in a mortar and pestle

2 tablespoons thick tamarind water

2 tablespoons palm sugar (soft light brown sugar will do)

2 tablespoons fish sauce (soy sauce if vegetarian)

2 teaspoons smoked chilli powder

2 tablespoons chopped coriander roots

juice of 2 limes

Light the barbecue to a high heat. I much prefer to cook this over wood, however, charcoal or even gas will work fine. Grill each vegetable skewer, turning regularly to ensure that the vegetables are softened and lightly charred around the outside.

Remove the skewers from the heat and allow to cool slightly until cool enough to handle. Remove the chilli stems and the garlic and shallot skins. Remove the core and the tough outer sheaths of the lemongrass, then chop the soft part of the lemongrass into small pieces. Add all this to a food processor or large mortar and pestle with the tamarind water, palm sugar, fish sauce, chilli powder and coriander roots, and pound or blitz to a moist, coarse paste. Finally, stir in the lime juice and check for seasoning: the relish should be smoky, spicy, salty and sour.