Ready to elevate your home cooking? Wagyu ground beef brings gourmet flavor to everyday meals, transforming simple dishes into luxurious experiences. From juicy burgers to savory meatballs, these 20 recipes make it easy to create restaurant-worthy dinners right in your own kitchen. Let’s explore how this premium ingredient can inspire your next culinary adventure—your taste buds are in for a treat!
Wagyu Beef Burgers with Caramelized Onions
Zesty, juicy, and packed with flavor, these Wagyu beef burgers are a game-changer for your next cookout. You’ll love how the rich, buttery beef pairs with sweet caramelized onions. It’s a simple yet impressive meal that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the burgers:
– 1.5 lbs Wagyu ground beef
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 brioche burger buns
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1/4 tsp salt
For assembly:
– 4 slices cheddar cheese
– 1/4 cup mayonnaise
Instructions
1. Heat a large skillet over medium-low heat and add 2 tbsp unsalted butter and 1 tbsp olive oil.
2. Add 2 large yellow onions, thinly sliced, and 1/4 tsp salt to the skillet, stirring to coat.
3. Cook the onions for 20-25 minutes, stirring every 5 minutes, until they turn deep golden brown and soft.
4. While the onions cook, preheat a grill or grill pan to medium-high heat (about 400°F).
5. In a bowl, gently mix 1.5 lbs Wagyu ground beef with 1 tsp kosher salt and 1/2 tsp black pepper.
6. Divide the beef mixture into 4 equal portions and form into patties about 1-inch thick.
7. Place the patties on the preheated grill and cook for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F.
8. During the last minute of cooking, top each patty with 1 slice cheddar cheese to melt.
9. Lightly toast 4 brioche burger buns on the grill for 1-2 minutes until golden.
10. Spread 1 tbsp mayonnaise on the bottom half of each toasted bun.
11. Place a cooked burger patty on each bun bottom.
12. Top each patty with a generous spoonful of caramelized onions.
13. Cover with the bun tops and serve immediately.
Buttery and tender, these burgers offer a melt-in-your-mouth texture with a savory-sweet balance from the onions. For a fun twist, serve them with crispy sweet potato fries or a fresh arugula salad to cut through the richness.
Spicy Wagyu Beef Tacos with Avocado Crema
Wondering how to make a taco night feel extra special? You’ve got to try these spicy Wagyu beef tacos with avocado crema. They’re rich, flavorful, and surprisingly easy to pull together for a crowd-pleasing meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Spicy Wagyu Beef:
– 1 lb Wagyu beef, ground
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
For the Avocado Crema:
– 1 ripe avocado, pitted and peeled
– 1/4 cup sour cream
– 2 tbsp fresh lime juice
– 1/4 tsp salt
For Assembly:
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 small diced yellow onion to the skillet and cook, stirring often, until softened and translucent, about 3-4 minutes.
3. Add 2 cloves minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
4. Add 1 lb ground Wagyu beef to the skillet, breaking it up with a spatula into small crumbles.
5. Cook the beef, stirring occasionally, until no pink remains, about 5-6 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
6. Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp salt over the beef.
7. Stir the spices into the beef mixture until fully incorporated and cook for 1 more minute to toast the spices.
8. Remove the skillet from the heat and set the beef aside, covered, to keep warm.
9. In a medium bowl, combine the flesh of 1 ripe avocado, 1/4 cup sour cream, 2 tbsp fresh lime juice, and 1/4 tsp salt.
10. Mash and stir the ingredients with a fork until smooth and creamy. Tip: For an extra-smooth crema, blend it briefly with an immersion blender.
11. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Tip: Keep tortillas warm in a towel-lined basket.
12. Assemble each taco by placing a warm tortilla on a plate, spooning a portion of the spicy Wagyu beef into the center, and drizzling with avocado crema.
13. Top each taco with crumbled cotija cheese and fresh chopped cilantro.
14. Serve immediately with lime wedges on the side for squeezing.
These tacos deliver a fantastic contrast: the rich, juicy Wagyu beef has a warm, smoky spice, while the cool, creamy avocado crema balances it perfectly. Try serving them with a side of charred corn or pickled red onions for an extra pop of color and crunch.
Wagyu Beef Meatballs in Rich Tomato Sauce
Zipping through holiday prep? You need something special yet simple. These Wagyu beef meatballs in rich tomato sauce are your answer—luxurious comfort food that feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the meatballs:
– 1 lb ground Wagyu beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 28 oz can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine ground Wagyu beef, breadcrumbs, Parmesan cheese, egg, parsley, 1 tsp salt, and 1/2 tsp black pepper.
3. Gently mix with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet.
5. Bake the meatballs for 20 minutes, or until they’re browned and firm to the touch.
6. While the meatballs bake, heat 2 tbsp olive oil in a large skillet over medium heat.
7. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 1 minute, until fragrant—be careful not to burn it.
9. Pour in the crushed tomatoes, then add dried oregano and 1/2 tsp salt.
10. Bring the sauce to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring now and then.
11. Once the meatballs are done baking, gently add them to the skillet with the sauce.
12. Let everything simmer together for 10 minutes on low heat, allowing the flavors to meld.
13. Remove from heat and let it sit for 5 minutes before serving—this helps the meatballs absorb the sauce better.
Juicy and tender, these meatballs melt in your mouth with a rich, savory tomato sauce that’s perfectly balanced. Serve them over creamy polenta or with crusty bread to soak up every last drop—it’s a cozy meal that’ll have everyone asking for seconds.
Wagyu Beef Stuffed Bell Peppers
Sometimes you want a meal that feels fancy but doesn’t keep you in the kitchen all day. These Wagyu beef stuffed bell peppers are exactly that—rich, savory, and surprisingly simple to pull together. You get tender, juicy Wagyu mixed with rice and melty cheese, all baked inside sweet bell peppers until everything’s perfectly cozy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the filling:
– 1 lb ground Wagyu beef
– 1 cup cooked white rice
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For assembling and baking:
– 4 large bell peppers (any color), tops cut off and seeds removed
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup tomato sauce
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1/2 cup diced yellow onion and cook for 3–4 minutes, until softened and translucent.
4. Add 2 cloves minced garlic and cook for 1 minute, just until fragrant.
5. Add 1 lb ground Wagyu beef to the skillet, breaking it up with a spoon.
6. Cook the beef for 6–8 minutes, until it’s fully browned and no pink remains.
7. Stir in 1 tsp kosher salt and 1/2 tsp black pepper.
8. Remove the skillet from heat and mix in 1 cup cooked white rice and 1/2 cup tomato sauce.
9. Let the filling cool slightly for 5 minutes—this helps keep the peppers crisp.
10. Stuff each of the 4 prepared bell peppers evenly with the beef mixture.
11. Top each pepper with 1/4 cup shredded cheddar cheese and 1 tbsp grated Parmesan cheese.
12. Place the stuffed peppers upright in a baking dish.
13. Bake at 375°F for 25–30 minutes, until the peppers are tender and the cheese is bubbly and golden brown.
14. Let the peppers rest for 5 minutes before serving so the filling sets.
Keep in mind, the Wagyu beef stays incredibly juicy, and the peppers soften just enough to hold their shape without getting mushy. For a fun twist, try drizzling them with a little balsamic glaze or serving alongside a crisp green salad to balance the richness.
Wagyu Beef and Mushroom Sliders
Feeling fancy but craving something easy? These Wagyu beef and mushroom sliders are the perfect little treat for a small gathering or a cozy night in. You get that rich, buttery Wagyu flavor without the fuss of a full steak dinner.
Serving: 6 sliders | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Patties:
– 1 lb ground Wagyu beef (80/20 blend)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Mushrooms:
– 8 oz cremini mushrooms, thinly sliced
– 1 tbsp unsalted butter
– 1 tbsp olive oil
– 1/4 tsp garlic powder
For Assembly:
– 6 slider buns
– 6 slices provolone cheese
– 2 tbsp mayonnaise
Instructions
1. Preheat a large skillet or griddle over medium-high heat until a drop of water sizzles immediately.
2. Gently mix the ground Wagyu beef, kosher salt, and black pepper in a bowl until just combined—overmixing makes tough patties.
3. Divide the beef mixture into 6 equal portions and shape them into 1/2-inch thick patties slightly larger than your buns, as they will shrink.
4. Place the patties on the hot skillet and cook for 3 minutes without moving them to get a good sear.
5. Flip the patties and cook for another 2-3 minutes for medium-rare (130°F internal temperature) or until your desired doneness.
6. While the patties cook, heat the butter and olive oil in a separate pan over medium heat until the butter melts and foams.
7. Add the sliced cremini mushrooms and garlic powder to the pan, stirring occasionally, and cook for 5-7 minutes until they are browned and tender.
8. During the last minute of cooking, place a slice of provolone cheese on each patty and cover the skillet briefly to help it melt.
9. Toast the slider buns in the skillet or a toaster for 1-2 minutes until lightly golden—this prevents them from getting soggy.
10. Spread about 1 tsp of mayonnaise on the bottom half of each toasted bun.
11. Place a cheesy patty on each bottom bun, then top with a generous spoonful of sautéed mushrooms.
12. Cap with the top bun and serve immediately.
Deliciously juicy with a melt-in-your-mouth texture from the Wagyu, these sliders are balanced by the earthy, savory mushrooms. The toasted bun adds a nice crunch, making every bite a perfect mix of rich and comforting flavors. Try serving them with a side of crispy sweet potato fries for a complete, satisfying meal.
Korean-Style Wagyu Beef Bibimbap
Hey, you know those days when you want something fancy but still comforting? Here’s a Korean-style bibimbap that’s perfect for a cozy night in. It’s all about that sizzling hot stone bowl, tender Wagyu beef, and a rainbow of veggies.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- For the sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp granulated sugar
- 1 tsp rice vinegar
- For the beef and marinade:
- 8 oz Wagyu beef sirloin, thinly sliced
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp toasted sesame oil
- For the vegetables and assembly:
- 1 cup cooked short-grain white rice
- 1/2 cup carrot, julienned
- 1/2 cup spinach
- 1/2 cup shiitake mushrooms, sliced
- 1 tbsp vegetable oil
- 2 large eggs
- Toasted sesame seeds for garnish
Instructions
- In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp granulated sugar, and 1 tsp rice vinegar until smooth to make the sauce. Set aside.
- In a medium bowl, combine 8 oz Wagyu beef sirloin with 1 tbsp soy sauce, 1 tsp minced garlic, 1 tsp grated ginger, and 1 tbsp toasted sesame oil. Let it marinate for 10 minutes at room temperature.
- Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. Sauté 1/2 cup carrot julienne for 2-3 minutes until slightly softened, then remove and set aside.
- In the same skillet, sauté 1/2 cup spinach for 1-2 minutes until wilted, then remove and set aside.
- Add the shiitake mushrooms to the skillet and cook for 3-4 minutes until tender, then remove and set aside.
- Increase heat to high and sear the marinated beef for 1-2 minutes per side until browned but still pink inside. Tip: Don’t overcrowd the pan to get a good sear.
- In a separate non-stick skillet, fry 2 large eggs sunny-side up over medium heat for 2-3 minutes until the whites are set but yolks are runny.
- Divide 1 cup cooked rice between two hot stone bowls or regular bowls. Arrange the carrots, spinach, mushrooms, and beef on top in sections.
- Place a fried egg on each bowl and drizzle with the prepared sauce. Tip: For extra crunch, heat the stone bowls in a 400°F oven for 10 minutes before assembling.
- Garnish with toasted sesame seeds and serve immediately. Tip: Mix everything together right before eating to combine the flavors and textures.
So, when you dig in, you’ll get that amazing mix of creamy egg yolk, savory beef, and crispy rice from the hot bowl. It’s a fun, interactive meal that’s totally worth the little extra effort.
Wagyu Beef Chili with Dark Chocolate
Zipping through holiday prep? This Wagyu Beef Chili with Dark Chocolate is your cozy, indulgent rescue—rich, deep, and surprisingly easy to make, it’s a showstopper that feels like a warm hug on a chilly evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
For the chili base:
– 2 lbs Wagyu beef chuck, cut into 1/2-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
For the liquid and additions:
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 2 oz dark chocolate (70% cacao), chopped
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs Wagyu beef cubes in a single layer, searing for 4-5 minutes per side until browned all over; work in batches to avoid overcrowding.
3. Transfer the seared beef to a plate and set aside.
4. In the same pot, add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, toasting for 30 seconds to bloom the spices.
7. Pour in 1 can crushed tomatoes and 2 cups beef broth, scraping the bottom to deglaze.
8. Return the seared beef to the pot, bring to a simmer, then reduce heat to low.
9. Cover and simmer for 1 hour and 30 minutes, stirring every 30 minutes to prevent sticking.
10. Add 1 can kidney beans, 1 can black beans, and 2 oz chopped dark chocolate, stirring until the chocolate melts.
11. Simmer uncovered for an additional 30 minutes until the chili thickens to your desired consistency.
12. Season with salt to taste, starting with 1 tsp and adjusting as needed.
A velvety, luxurious texture from the Wagyu melds with the subtle bitterness of dark chocolate, creating layers of umami and spice. Serve it over cornbread or with a dollop of sour cream for a creamy contrast, and watch it disappear at any gathering.
Wagyu Beef Shepherd’s Pie with Truffle Mash
Nothing beats a cozy, comforting meal on a chilly evening, and this Wagyu Beef Shepherd’s Pie with Truffle Mash is the ultimate upgrade. You get rich, savory beef topped with creamy, earthy potatoes—it’s pure indulgence in a dish.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– For the filling:
– 2 lbs Wagyu beef, ground
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 2 tbsp all-purpose flour
– 2 tbsp olive oil
– Salt and pepper
– For the truffle mash:
– 3 lbs Yukon Gold potatoes, peeled and quartered
– 1/2 cup heavy cream
– 4 tbsp unsalted butter
– 2 tbsp truffle oil
– Salt
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add 2 lbs ground Wagyu beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon until browned.
4. Remove the beef from the skillet and set it aside in a bowl.
5. In the same skillet, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks.
6. Cook the vegetables for 8-10 minutes, stirring occasionally, until softened.
7. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
9. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to coat.
10. Gradually pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring constantly until the sauce thickens, about 3-4 minutes.
11. Return the cooked beef to the skillet, season with salt and pepper, and simmer for 5 minutes, then remove from heat.
12. While the filling simmers, place 3 lbs quartered potatoes in a large pot and cover with cold water.
13. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
14. Drain the potatoes and return them to the pot.
15. Add 1/2 cup heavy cream, 4 tbsp butter, 2 tbsp truffle oil, and salt to the potatoes.
16. Mash the potatoes until smooth and creamy, using a potato masher or ricer for best results.
17. Transfer the beef filling to a 9×13 inch baking dish and spread it evenly.
18. Spoon the truffle mash over the filling, spreading it to cover completely.
19. Use a fork to create ridges on the mash for a crispy top.
20. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is bubbling.
21. Let the shepherd’s pie rest for 10 minutes before serving to allow it to set.
This dish delivers a luxurious texture with tender beef and velvety mash, while the truffle oil adds an earthy depth that elevates every bite. Try serving it with a simple green salad to balance the richness, or garnish with fresh herbs for a pop of color.
Wagyu Beef Larb Salad with Fresh Herbs
Grab your favorite salad bowl, because we’re making a Wagyu Beef Larb Salad that’s bursting with fresh herbs and bold flavors. You’ll love how quickly this comes together for a weeknight dinner that feels special. It’s the perfect balance of savory, tangy, and fresh.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the beef:
– 1 lb Wagyu beef, ground
– 1 tbsp vegetable oil
For the dressing:
– 3 tbsp lime juice, freshly squeezed
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 Thai chili, finely minced (remove seeds for less heat)
For the salad:
– 4 cups romaine lettuce, chopped
– 1 cup fresh mint leaves
– 1 cup fresh cilantro leaves
– ½ cup red onion, thinly sliced
– ¼ cup roasted rice powder
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground Wagyu beef to the skillet, breaking it up with a spatula into small crumbles.
3. Cook the beef for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
4. While the beef cooks, whisk together the lime juice, fish sauce, brown sugar, and minced Thai chili in a small bowl until the sugar dissolves completely.
5. Transfer the cooked beef to a large mixing bowl and let it cool for 2 minutes to prevent wilting the herbs.
6. Pour the dressing over the warm beef and toss to coat evenly, allowing the flavors to meld.
7. Add the chopped romaine lettuce, mint leaves, cilantro leaves, and sliced red onion to the bowl with the dressed beef.
8. Gently toss all ingredients together until well combined.
9. Sprinkle the roasted rice powder over the salad and give it one final toss to distribute.
10. Serve immediately while the beef is still slightly warm for the best texture.
Just imagine the tender Wagyu crumbles mingling with the crisp lettuce and aromatic herbs—each bite is a burst of savory, tangy, and fresh flavors. The roasted rice powder adds a delightful nutty crunch that ties everything together beautifully. Try serving it in lettuce cups for a fun, hands-on appetizer or alongside steamed jasmine rice for a more substantial meal.
Wagyu Beef Empanadas with Chimichurri
Ever have one of those days where you want something fancy but don’t want to spend hours in the kitchen? These Wagyu beef empanadas with chimichurri are your answer. They’re surprisingly simple to make and pack a huge flavor punch.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling:
– 1 lb ground Wagyu beef
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the Dough:
– 2 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/3 cup ice water
– 1/2 tsp salt
For the Chimichurri:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 diced yellow onion and cook for 5 minutes, until softened.
3. Add 2 minced garlic cloves and cook for 1 more minute.
4. Add 1 lb ground Wagyu beef, breaking it up with a spoon.
5. Cook the beef for 8-10 minutes, until no pink remains.
6. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Cook for 2 more minutes, then remove the skillet from heat and let the filling cool completely. Tip: Letting it cool prevents the dough from getting soggy.
8. In a food processor, combine 2 1/4 cups flour and 1/2 tsp salt.
9. Add 1/2 cup cubed cold butter and pulse until the mixture resembles coarse crumbs.
10. Slowly add 1/3 cup ice water while pulsing, just until the dough comes together.
11. Turn the dough onto a floured surface and knead gently 3-4 times to form a ball.
12. Wrap the dough in plastic and refrigerate for 15 minutes. Tip: Chilling the dough makes it easier to roll out.
13. Preheat your oven to 375°F and line a baking sheet with parchment paper.
14. On a floured surface, roll the chilled dough to 1/8-inch thickness.
15. Use a 4-inch round cutter to cut out 12 circles of dough.
16. Place 1 1/2 tbsp of the cooled beef filling in the center of each dough circle.
17. Fold the dough over the filling to create a half-moon shape.
18. Press the edges with a fork to seal each empanada tightly.
19. Arrange the sealed empanadas on the prepared baking sheet.
20. Bake at 375°F for 20-25 minutes, until golden brown. Tip: For extra shine, brush the tops with an egg wash before baking.
21. While the empanadas bake, make the chimichurri by combining 1 cup parsley, 1/4 cup cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl.
22. Stir the chimichurri well and let it sit for at least 10 minutes to let the flavors meld.
23. Remove the baked empanadas from the oven and let them cool for 5 minutes.
These empanadas have a wonderfully flaky, buttery crust that gives way to the rich, savory Wagyu filling. The bright, herby chimichurri cuts through the richness perfectly. Try serving them with a simple side salad for a complete meal that feels special without any fuss.
Wagyu Beef Bolognese over Pappardelle
Wondering how to turn a classic pasta night into something truly special? You’re in the right place. This Wagyu Beef Bolognese over pappardelle is rich, comforting, and surprisingly straightforward to make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 cloves garlic, minced
For the Meat & Sauce:
– 1 lb ground Wagyu beef (80/20 blend)
– 1/2 cup dry red wine (like Chianti)
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 cup whole milk
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp freshly grated nutmeg
– 1 bay leaf
– Kosher salt and freshly ground black pepper
For Finishing & Serving:
– 12 oz dried pappardelle pasta
– 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
– 1/4 cup chopped fresh parsley
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute.
2. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened.
3. Add the minced garlic and cook for 1 more minute until fragrant.
4. Push the vegetables to the side of the pot. Add the ground Wagyu beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until no pink remains. Tip: Don’t drain the fat—the Wagyu fat adds incredible flavor to the sauce.
5. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until the wine is mostly evaporated.
7. Add the crushed tomatoes, beef broth, whole milk, dried oregano, grated nutmeg, and bay leaf. Season with 1 tsp of kosher salt and 1/2 tsp of black pepper.
8. Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover the pot with a lid. Tip: Let it simmer for at least 2 hours, stirring every 20-30 minutes. The long, slow cook is key for a rich, deep flavor.
9. About 20 minutes before the sauce is done, bring a large pot of salted water to a rolling boil. Cook the pappardelle according to package directions until al dente, usually 8-10 minutes.
10. Reserve 1 cup of the pasta cooking water, then drain the pasta.
11. Remove the bay leaf from the finished Bolognese sauce. Stir in the grated Parmigiano-Reggiano and chopped parsley.
12. Add the drained pappardelle to the pot with the sauce. Toss everything together, adding splashes of the reserved pasta water as needed to create a silky, cohesive sauce that clings to the pasta. Tip: The starchy pasta water is your secret weapon for a perfectly sauced dish.
Decadent doesn’t even begin to describe it. The Wagyu melts into the sauce, making it luxuriously rich and velvety, while the wide pappardelle noodles are the perfect vehicle to catch every last bit. For a restaurant-worthy finish, top each bowl with an extra shower of Parmigiano-Reggiano and a drizzle of high-quality olive oil.
Wagyu Beef Kofta with Tzatziki Sauce
Okay, so you’re craving something that feels fancy but is secretly easy to pull off. This Wagyu Beef Kofta with Tzatziki Sauce is exactly that—a flavor-packed, juicy meatball situation that’s perfect for a casual dinner or a fun appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Kofta:
– 1 lb ground Wagyu beef (80/20 blend)
– 1/4 cup finely grated yellow onion
– 2 tbsp finely chopped fresh parsley
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Tzatziki Sauce:
– 1 cup full-fat Greek yogurt
– 1/2 cup grated English cucumber, squeezed dry in a paper towel
– 1 tbsp fresh lemon juice
– 1 tbsp extra virgin olive oil
– 1 tsp minced fresh dill
– 1/2 tsp minced garlic
– 1/4 tsp kosher salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine all the kofta ingredients: ground Wagyu beef, grated onion, parsley, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Gently mix with your hands just until combined—overmixing can make the kofta tough.
4. Divide the mixture into 8 equal portions and shape each into a 3-inch oval around a skewer, if using, or form into meatballs.
5. Place the shaped kofta on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake in the preheated oven for 8-10 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
7. While the kofta bake, make the tzatziki: in a medium bowl, stir together Greek yogurt, grated cucumber, lemon juice, olive oil, dill, minced garlic, and salt until smooth.
8. Let the baked kofta rest on the sheet for 3 minutes before serving—this helps the juices redistribute.
9. Serve the warm kofta with the tzatziki sauce on the side for dipping.
You’ll love the contrast of the juicy, spiced Wagyu kofta against the cool, creamy tzatziki. Try stuffing them into warm pita bread with sliced tomatoes and red onion for a killer sandwich, or serve them over a bed of rice with a simple salad.
Wagyu Beef Sloppy Joes with Pickled Jalapeños
Forget everything you thought you knew about sloppy joes—this version swaps out the usual ground beef for rich, marbled Wagyu and adds a tangy kick of pickled jalapeños. It’s the ultimate upgrade for your next casual dinner or game-day spread. You’ll love how the luxurious beef pairs with those spicy, vinegary peppers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Wagyu mixture:
– 1 lb ground Wagyu beef
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp black pepper
For the sauce:
– 1 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp brown sugar
– 1 tsp Dijon mustard
For serving:
– 4 hamburger buns, toasted
– ¼ cup pickled jalapeños, sliced
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Crumble the ground Wagyu beef into the skillet, breaking it up with a wooden spoon.
5. Season the beef with kosher salt and black pepper.
6. Cook the beef, stirring occasionally, until no pink remains, about 8-10 minutes.
7. While the beef cooks, in a small bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, and Dijon mustard until smooth.
8. Once the beef is cooked, reduce the heat to medium-low and pour the sauce mixture over it.
9. Stir to combine all ingredients thoroughly.
10. Let the mixture simmer gently for 5 minutes to allow the flavors to meld, stirring once halfway through.
11. Meanwhile, toast the hamburger buns in a toaster or under a broiler until golden brown, about 2-3 minutes.
12. Spoon the hot Wagyu mixture generously onto the bottom halves of the toasted buns.
13. Top each with a tablespoon of sliced pickled jalapeños.
14. Place the top bun halves over the filling to complete the sandwiches.
15. Serve immediately while hot.
One bite reveals the incredible texture—the Wagyu stays juicy and tender, never dry, while the sauce clings perfectly to every morsel. The pickled jalapeños cut through the richness with a bright, spicy tang that makes these sandwiches utterly addictive. Try serving them with crispy sweet potato fries or a simple side salad to round out the meal.
Wagyu Beef Stuffed Zucchini Boats
Gather around, friends—I’ve got a cozy, flavor-packed dish that’s perfect for a special dinner or a weekend treat. Imagine tender zucchini boats stuffed with rich, juicy Wagyu beef, all baked to golden perfection. You’re going to love how simple yet impressive this feels.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the zucchini boats:
– 2 large zucchinis, halved lengthwise
– 1 tablespoon olive oil
– ½ teaspoon salt
For the Wagyu beef filling:
– 1 pound ground Wagyu beef
– ½ cup finely chopped onion
– 2 cloves garlic, minced
– 1 cup marinara sauce
– ½ cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– 1 teaspoon dried oregano
– ½ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Scoop out the seeds from the zucchini halves with a spoon to create boats, leaving a ¼-inch border.
3. Brush the zucchini boats with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
4. Place the zucchini boats cut-side up on a baking sheet and bake for 10 minutes to soften slightly.
5. While the zucchini bakes, heat a large skillet over medium-high heat.
6. Add 1 pound ground Wagyu beef to the skillet and cook for 5 minutes, breaking it up with a spatula until browned.
7. Add ½ cup finely chopped onion and 2 cloves minced garlic to the skillet, cooking for 3 minutes until softened.
8. Stir in 1 cup marinara sauce, 1 teaspoon dried oregano, and ½ teaspoon black pepper, simmering for 2 minutes to blend flavors.
9. Remove the skillet from heat and let the filling cool for 2 minutes to prevent the zucchini from getting soggy.
10. Spoon the Wagyu beef filling evenly into the pre-baked zucchini boats.
11. Top each boat with ½ cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese.
12. Bake the stuffed zucchini boats at 400°F for 15 minutes, or until the cheese is melted and bubbly with golden edges.
13. Let the boats rest for 5 minutes before serving to set the filling.
The result is a delightful mix of creamy, cheesy topping over a savory, umami-rich beef filling, all nestled in tender zucchini that holds its shape. Serve these boats with a crisp salad for a balanced meal, or slice them into smaller pieces as an elegant appetizer—they’re sure to impress with every bite.
Wagyu Beef Nachos with Queso Fresco
Ready to level up your game day or movie night? These Wagyu Beef Nachos with Queso Fresco are the ultimate upgrade from your usual snack. Imagine crispy chips layered with rich, tender beef and creamy cheese—it’s a flavor bomb you’ll want to make again and again.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the beef:
– 1 lb Wagyu ground beef
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
For the nachos:
– 1 bag (10 oz) tortilla chips
– 1 cup crumbled queso fresco
– 1/2 cup diced tomatoes
– 1/4 cup sliced jalapeños
– 1/4 cup chopped cilantro
– 1/2 cup sour cream
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
3. Add 1 lb Wagyu ground beef to the skillet, breaking it up with a spatula.
4. Cook the beef for 5–7 minutes, stirring occasionally, until it’s browned and no longer pink.
5. Stir in 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt, cooking for 1 more minute to blend the spices—this helps deepen the flavor.
6. Arrange 1 bag of tortilla chips in a single layer on a large baking sheet.
7. Evenly spoon the cooked beef over the chips.
8. Sprinkle 1 cup crumbled queso fresco over the beef and chips.
9. Bake the nachos in the preheated oven for 8–10 minutes, until the cheese is melted and the edges of the chips are lightly golden—keep an eye on them to avoid burning.
10. Remove the nachos from the oven and let them cool for 2 minutes.
11. Top with 1/2 cup diced tomatoes, 1/4 cup sliced jalapeños, and 1/4 cup chopped cilantro.
12. Dollop 1/2 cup sour cream over the top just before serving to keep it fresh and cool.
Zesty and indulgent, these nachos deliver a perfect crunch from the chips against the melt-in-your-mouth Wagyu beef. The queso fresco adds a creamy, slightly tangy touch that balances the spices beautifully. Try serving them straight from the baking sheet for a fun, shareable centerpiece at your next gathering.
Wagyu Beef and Kimchi Fried Rice
Mmm, picture this: you’ve got some leftover rice, a craving for something savory, and maybe a little wagyu beef you’ve been saving for a special weeknight. This fried rice is your answer. It’s a luxurious yet totally approachable mash-up that comes together in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Main Components
– 1 lb Wagyu beef, cut into ½-inch cubes
– 2 cups cooked white rice, preferably day-old and chilled
– 1 cup kimchi, roughly chopped, plus 2 tbsp of its juice
For the Aromatics & Sauce
– 3 tbsp vegetable oil, divided
– 4 cloves garlic, minced
– 1 small yellow onion, diced
– 3 tbsp soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp gochujang (Korean chili paste)
For Garnish
– 2 green onions, thinly sliced
– 4 large eggs
– 1 tbsp sesame seeds
Instructions
1. Pat the Wagyu beef cubes completely dry with paper towels. Tip: This ensures a better sear.
2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the beef cubes in a single layer. Cook undisturbed for 2 minutes to develop a crust.
4. Flip the beef cubes and cook for another 2 minutes until browned on all sides. Transfer to a plate.
5. Reduce the heat to medium and add the remaining 2 tbsp of vegetable oil to the same skillet.
6. Add the diced onion and cook, stirring frequently, for 3 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped kimchi and its 2 tbsp of juice. Cook for 2 minutes, stirring to combine.
9. Push the kimchi mixture to one side of the skillet. Add the chilled rice to the empty space.
10. Break up any clumps of rice with your spatula and stir-fry for 3 minutes until grains are separated and hot.
11. Combine the rice with the kimchi mixture in the skillet.
12. Pour in the soy sauce, 1 tbsp sesame oil, and 1 tsp gochujang. Stir thoroughly to coat everything evenly.
13. Return the seared Wagyu beef and any accumulated juices to the skillet. Gently fold to combine and heat through for 1 minute.
14. Create four small wells in the rice mixture. Crack one egg into each well.
15. Cover the skillet and cook for 3-4 minutes until the egg whites are fully set but the yolks are still runny. Tip: For firmer yolks, cook for an additional minute.
16. Remove the skillet from the heat. Sprinkle the sliced green onions and sesame seeds over the top.
Deliciously rich from the marbled beef, the fried rice has a fantastic contrast of textures—tender meat, chewy rice, and crispy-edged eggs. The kimchi adds a tangy, spicy punch that cuts through the richness perfectly. Serve it straight from the skillet for a fun, family-style meal, or top each portion with a drizzle of extra sesame oil.
Wagyu Beef Dumplings with Ginger-Soy Dip
Unbelievably delicious and surprisingly simple to make, these Wagyu beef dumplings are the perfect appetizer for any gathering. You’ll love the rich, savory filling paired with that bright ginger-soy dip. Trust me, once you try them, you’ll be hooked.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the Dumplings:
– 1 lb ground Wagyu beef
– 1/4 cup finely chopped green onions
– 2 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 24 round dumpling wrappers
– 1/4 cup water
For the Ginger-Soy Dip:
– 1/2 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 1 tsp sesame oil
– 1 tsp honey
– 1 green onion, thinly sliced
Instructions
1. In a medium bowl, combine 1 lb ground Wagyu beef, 1/4 cup finely chopped green onions, 2 tbsp grated fresh ginger, 2 cloves minced garlic, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix with your hands until just combined—overmixing can make the filling tough.
2. Place 1 heaping teaspoon of the filling in the center of a dumpling wrapper.
3. Dip your finger in the 1/4 cup water and moisten the edges of the wrapper.
4. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal. You can pleat the edges for a traditional look if you like.
5. Repeat steps 2-4 until all filling and wrappers are used, placing finished dumplings on a parchment-lined baking sheet.
6. Heat a large non-stick skillet over medium-high heat and add 1 tbsp vegetable oil.
7. Arrange dumplings in the skillet in a single layer, working in batches if needed to avoid crowding.
8. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
9. Carefully pour 1/4 cup water into the skillet—it will steam and splatter, so stand back.
10. Immediately cover the skillet with a tight-fitting lid to trap the steam.
11. Reduce heat to medium and steam for 8-10 minutes until the wrappers are translucent and the filling is cooked through.
12. While the dumplings cook, make the dip: in a small bowl, whisk together 1/2 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, 1 tsp sesame oil, 1 tsp honey, and 1 thinly sliced green onion until the honey dissolves.
13. Remove the lid from the skillet and let any remaining water evaporate for 1 minute to re-crisp the bottoms.
14. Use a spatula to transfer the dumplings to a serving plate.
15. Serve immediately with the ginger-soy dip on the side.
Let the dumplings cool for a minute before biting in—the filling will be piping hot. The wrappers are delightfully chewy with a crispy, golden base, while the Wagyu beef is incredibly juicy and flavorful. For a fun twist, try serving them over a bed of shredded cabbage with extra dip drizzled on top.
Wagyu Beef Philly Cheesesteak Sandwiches
Oh, you’re in for a treat with this one—it’s a fancy twist on a classic comfort food that’ll make your taste buds sing. Imagine tender, melt-in-your-mouth Wagyu beef piled high with gooey cheese and caramelized veggies, all tucked into a soft roll. Perfect for a special dinner or when you just want to indulge a little.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the beef and veggies:
– 1 lb Wagyu beef, thinly sliced
– 2 tbsp olive oil
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 tsp salt
– 1/2 tsp black pepper
For the cheese sauce:
– 1 cup provolone cheese, shredded
– 1/2 cup heavy cream
– 1 tbsp butter
For assembly:
– 4 hoagie rolls, split
– 2 tbsp butter, softened
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced onion and green bell pepper to the skillet, cooking for 8–10 minutes until softened and lightly browned, stirring occasionally.
3. Tip: Don’t rush this step—letting the veggies caramelize slowly builds deep flavor.
4. Push the veggies to one side of the skillet and add the remaining 1 tbsp olive oil.
5. Place the Wagyu beef slices in the skillet, seasoning with salt and black pepper, and cook for 3–4 minutes until no longer pink, stirring to break up any clumps.
6. Tip: Avoid overcooking the beef; Wagyu is tender and cooks quickly, so remove it from heat as soon as it’s done to keep it juicy.
7. In a small saucepan over medium heat, melt 1 tbsp butter, then pour in the heavy cream and bring to a gentle simmer, about 3 minutes.
8. Stir in the shredded provolone cheese until fully melted and smooth, about 2 minutes, then remove from heat.
9. Tip: For a smoother sauce, shred the cheese yourself instead of using pre-shredded, which can contain anti-caking agents that make it grainy.
10. Spread the softened butter on the cut sides of the hoagie rolls and toast them in a separate skillet over medium heat for 2–3 minutes until golden brown.
11. Divide the cooked beef and veggie mixture evenly among the toasted rolls.
12. Drizzle the warm cheese sauce generously over the beef in each roll.
Now, dig into that sandwich—the Wagyu beef is incredibly tender, the cheese sauce adds a rich creaminess, and the toasted roll gives a satisfying crunch. Serve it with crispy fries or a simple side salad for a complete meal that feels like a restaurant-quality treat at home.
Wagyu Beef Moussaka with Béchamel Sauce
Brace yourself for a cozy, decadent twist on a classic. Imagine layers of rich, tender Wagyu beef and silky eggplant, all smothered in a creamy béchamel sauce and baked until golden. It’s the ultimate comfort food for a special occasion or a fancy weeknight dinner.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the Meat & Eggplant Layers:
– 1.5 lbs Wagyu ground beef
– 2 large eggplants, sliced into 1/2-inch rounds
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup dry red wine
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– Salt and black pepper
For the Béchamel Sauce:
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed
– 1/4 tsp ground nutmeg
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F. Arrange the eggplant slices in a single layer on two baking sheets, brush lightly with 1 tbsp of the olive oil, and season with salt and pepper. Roast for 20 minutes until tender and lightly browned.
2. While the eggplant roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn, as it can turn bitter.
4. Increase the heat to medium-high and add the ground Wagyu beef to the skillet. Cook for 8-10 minutes, breaking it up with a spoon, until browned and no pink remains.
5. Stir in the crushed tomatoes, red wine, oregano, cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
6. For the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a smooth paste (a roux).
7. Gradually whisk in the warmed milk, about 1/2 cup at a time, ensuring no lumps form. Cook for 5-7 minutes, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Tip: Warming the milk first helps prevent the sauce from curdling.
8. Remove the béchamel from the heat and whisk in the nutmeg and Parmesan cheese until smooth. Season with a pinch of salt.
9. Reduce the oven temperature to 375°F. In a 9×13 inch baking dish, spread half of the meat sauce evenly on the bottom.
10. Arrange half of the roasted eggplant slices in a single layer over the meat sauce.
11. Repeat with the remaining meat sauce and the rest of the eggplant slices.
12. Pour the béchamel sauce evenly over the top layer, using a spatula to spread it to the edges. Tip: For extra browning, sprinkle a little extra Parmesan on top before baking.
13. Bake at 375°F for 35-40 minutes, until the top is golden brown and bubbly. Let it rest for 10 minutes before serving.
Zesty, creamy, and deeply savory, this moussaka delivers a melt-in-your-mouth texture from the Wagyu and a crispy, cheesy top. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Wagyu Beef Lettuce Wraps with Hoisin Glaze
Wagyu beef lettuce wraps are the perfect answer when you want something fancy but easy. You get that incredible marbled beef flavor wrapped up in crisp lettuce with a sweet-savory hoisin glaze. It’s a restaurant-quality dish you can make at home in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the beef and marinade:
– 1 lb Wagyu beef, thinly sliced against the grain
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
For the glaze and assembly:
– 1/3 cup hoisin sauce
– 2 tbsp water
– 1 tbsp honey
– 1 head butter lettuce, leaves separated and washed
– 2 green onions, thinly sliced
– 1/4 cup chopped roasted peanuts
Instructions
1. In a medium bowl, combine the thinly sliced Wagyu beef, soy sauce, rice vinegar, and sesame oil. Toss to coat evenly and let marinate for 10 minutes at room temperature. Tip: Slicing the beef against the grain ensures it stays tender.
2. While the beef marinates, make the glaze. In a small saucepan over medium-low heat, combine the hoisin sauce, water, and honey. Whisk constantly for 2-3 minutes until the mixture is smooth and slightly thickened, then remove from heat.
3. Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates immediately. Add the marinated beef in a single layer, working in batches if needed to avoid overcrowding.
4. Cook the beef for 1-2 minutes per side without stirring, until it develops a deep brown sear. Tip: Letting it sit undisturbed creates that perfect caramelized crust.
5. Reduce the heat to medium and pour the prepared hoisin glaze over the seared beef. Toss gently for about 30 seconds until the beef is evenly coated and the glaze is bubbling.
6. Arrange the clean butter lettuce leaves on a serving platter. Spoon the glazed Wagyu beef into the center of each leaf. Tip: Pat the lettuce leaves dry thoroughly so the wraps don’t get soggy.
7. Garnish the filled lettuce wraps with sliced green onions and chopped roasted peanuts.
8. Serve immediately while the beef is warm and the lettuce is crisp.
A buttery, melt-in-your-mouth texture from the Wagyu pairs with the crisp, cool lettuce. The hoisin glaze adds a sticky-sweet depth that’s balanced by the salty peanuts. For a fun twist, set out small bowls of extra toppings like pickled carrots or chili crisp for everyone to customize their wraps.
Summary
Savory, succulent, and surprisingly simple, these Wagyu ground beef recipes prove gourmet meals can be made at home. We hope this list inspires your next kitchen adventure! Pick a recipe, give it a try, and let us know your favorite in the comments below. If you enjoyed this roundup, please share it on Pinterest to help fellow home cooks discover these delicious ideas. Happy cooking!
