Beef with Seasoned Oil

Lightly sautéed beef wagyu served Cantonese-style, drizzled with seasoned oil. The seasoned oil in this recipe is often served over chicken in Hong Kong.Paired with wagyu beef, it enhances the meat's juicy tenderness. Wagyu beef should be cooked just until tender. Remove it from heat when lightly browned.

make approximately 4 servings.

Beef tenderloin: 200 g (approx. 7 oz.)

Negi (Japanese green onion): 10 cm (approx. 4inch)

Fresh ginger: 1 knob

Salt and pepper to taste

Sesame oil: 2 tablespoons

Vegetable oil: 1 tablespoon

Green onion: 1 stalk

How to make it

Finely chop the negi and ginger.
Slice the beef into 2 to 3cm-thick steaks. Heat the vegetable oil in a pan and lightly brown the beef on both sides. Remove and set aside.
Heat the sesame oil in a small pan until hot. Add the ginger, then the negi. Season with salt and pepper to taste.
Cut the beef into bite-size pieces and arrange on serving plates. Garnish with the green onion, cut into 5 cm lengths. Drizzle the seasoned oil over the beef and green onion.

Director of this section
Masae Furutani / Food Researcher

Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.