Wagyu Beef with Cauliflower - 3-Star Michelin Chef in Macau shares Recipe

Ingredients

• 500 g Australian Wagyu Beef (thinly sliced against the grain)
• 400 g Broccoli (cut into bite‑size florets)
• 50 g Pork Cracklings (also called crispy pork lard, roughly broken)
• 6 pieces Dried Chili Peppers (Chengdu style) (whole, seeds removed for less heat if desired)
• 1 tsp Sichuan Peppercorns (lightly toasted)
• 3 cloves Garlic (thinly sliced)
• 1 piece Star Anise (whole, for aromatics)
• 2 tbsp Rapeseed Oil (high‑smoke‑point oil for stir‑frying)
• 1 tbsp Shaoxing Wine (adds depth, optional for non‑alcoholic)
• 1 tbsp Oyster Sauce (rich umami, can use vegetarian version)
• 1 tbsp Light Soy Sauce (regular soy sauce)
• 1 tsp Dark Soy Sauce (for color, optional)
• 1 tsp Cornstarch (mixed with water to make slurry)
• 2 tbsp Water (for cornstarch slurry)
• 1 tsp Sugar (balances salt and acidity)
• 0.5 tsp Salt (adjust to taste)
• 0.5 tsp Zhenjiang Vinegar (Chinese black vinegar, adds brightness)
• 1 tsp Chili Oil (for finishing heat and sheen)

Instructions

1. Soak Pork Cracklings

   Place the pork cracklings in a small bowl, cover with rapeseed oil, add a pinch of salt, a splash of oyster sauce, a splash of soy sauce, and 1 tsp cornstarch. Let them soak while you prepare the other ingredients.

   Time: PT5M

2. Soak Dried Chilies

   Put the dried chili peppers in a cup of warm water and let them sit for 5 minutes. Drain and set aside; do not over‑heat them later to preserve color and fragrance.

   Time: PT5M

3. Marinate Beef

   In a mixing bowl, combine the sliced Wagyu beef with 1 tsp cornstarch, a pinch of salt, and 1 tsp soy sauce. Toss to coat and set aside for 5 minutes.

   Time: PT5M

4. Blanch Broccoli

   Bring a pot of salted water to a boil, add the broccoli florets and blanch for 1–2 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.

   Time: PT5M

   Temperature: 100°C

5. Render Cracklings and Heat Aromatics

   Heat 1 tbsp rapeseed oil in the wok over high heat. Add the soaked pork cracklings (including the oil) and stir‑fry for 2–3 minutes until the cracklings turn golden and release their fat.

   Time: PT3M

6. Add Spices and Garlic

   Add the toasted Sichuan peppercorns, whole star anise, sliced garlic, and the soaked chilies (drained). Stir‑fry for 30 seconds until fragrant.

   Time: PT2M

7. Stir‑Fry Beef

   Add the marinated Wagyu beef to the wok. Stir‑fry quickly for 3–4 minutes, until the beef is about 75% cooked but still pink inside.

   Time: PT4M

8. Combine Vegetables

   Add the blanched broccoli (and optional cauliflower mix) to the wok. Toss everything together for 2–3 minutes, allowing the vegetables to coat with the aromatics.

   Time: PT3M

9. Season the Stir‑Fry

   Stir in Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce (if using), sugar, salt, and Zhenjiang vinegar. Mix well and taste; adjust salt or sugar as needed.

   Time: PT3M

10. Thicken Sauce

    Pour the cornstarch slurry (1 tsp cornstarch + 2 tbsp water) into the wok while stirring. Cook for another 1–2 minutes until the sauce glazes the beef and vegetables.

    Time: PT2M

11. Finish with Chili Oil

    Drizzle the chili oil over the finished stir‑fry, give a final quick toss, and serve immediately over steamed rice or noodles.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

5g