Food Article, Interview, RecipeSeb HolmesFarang Londonbeef, Thai food, thai recipes, thailand, thai products, thaicooking, chef, chilli, sebby holmes, farang, payst, payst london, london, chef products, chef recipe, chef article, tomatoes, lemongrass, fish sauce, palm sugar, tamarind, pumpkin, shallots, crispy shallots, thai basil, basil, jaew, lime, lime juiceComment

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

Food Article, Interview, RecipeSeb HolmesFarang Londonbeef, Thai food, thai recipes, thailand, thai products, thaicooking, chef, chilli, sebby holmes, farang, payst, payst london, london, chef products, chef recipe, chef article, tomatoes, lemongrass, fish sauce, palm sugar, tamarind, pumpkin, shallots, crispy shallots, thai basil, basil, jaew, lime, lime juiceComment
Working with Japanese wagyu beef: Stir-fried wagyu, with onion, roasted tomato & chilli jam, spices & pineapple vinegar. Served with roasted pumpkin & jasmine rice

A luxurious collaboration with Japanese Wagyu Beef Company, this dish masterfully combines premium wagyu beef with traditional Thai flavours. The high-heat wok cooking creates a perfect balance of charred exterior and tender interior, enhanced by the marbled wagyu knuckle's natural juiciness.

Serves: 2-3
Dietary: GF

Main Ingredients:

  • 200g wagyu beef knuckle, sliced against the grain (2cm x 5cm pieces)

  • 1 teaspoon toasted ground cumin

  • 1 teaspoon toasted ground coriander seeds

  • 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 Thai basil leaves

  • 20g roasted chilli jam relish (recipe below)

Method:

  1. Combine the beef in a bowl with cumin, coriander seeds, chilli powder and 1 tablespoon oil. Mix thoroughly with hands and set aside.

  2. Heat remaining oil in a large wok until smoking hot.

  3. Add beef, shaking the wok to prevent sticking. Stir-fry for 1 minute until sealed.

  4. Add chilli jam and onion, stir-fry for another minute until onions begin to soften.

  5. Deglaze with stock, fish sauce, palm sugar, vinegar and tamarind water.

  6. Toss through Thai basil and serve immediately.

Serve with steamed jasmine rice.

Roasted Chilli Jam Relish (Nahm Prik Pao) Makes approximately 400g (5-6 servings) GF / VE optional

Ingredients:

  • 50g cherry tomatoes, skewered

  • 6 long red chillies, skewered

  • 6 green bird's-eye chillies, skewered

  • 10 garlic cloves, skewered

  • 50g Thai shallots, skewered

  • 4 banana shallots, skewered

  • 2 lemongrass sticks, bruised

  • 2 tablespoons thick tamarind water

  • 2 tablespoons palm sugar (or soft light brown sugar)

  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)

  • 2 teaspoons smoked chilli powder

  • 2 tablespoons chopped coriander roots

  • Juice of 2 limes

Method:

  1. Light barbecue to high heat (wood preferred, charcoal or gas acceptable).

  2. Grill each vegetable skewer, turning regularly until softened and lightly charred.

  3. Once cooled enough to handle:

    • Remove chilli stems

    • Remove garlic and shallot skins

    • Remove lemongrass core and tough outer sheaths

    • Finely chop soft lemongrass

  4. Combine all ingredients in a food processor or large mortar and pestle.

  5. Blend or pound to a moist, coarse paste.

  6. Stir in lime juice and adjust seasoning to taste.

The final relish should deliver a complex balance of smoky, spicy, salty and sour notes.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.