Simple Way to Make Quick Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze estimated approx 30 mins.
To begin with this recipe, we have to first prepare a few components. You can have Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze:
- 1 Package Double 8 Cattle Company Fullblood Wagyu Cooked Beef
- 1 Pineapple (peeled, cut into 3/4-inch-thick rings, and cored)
- 1 Red Onion (peeled and cut into 1/2-inch-thick rings)
- 6 Burger Buns
- 6 TBSP Olive Oil
- 6 PIECES Green Leaf Lettuce
- Pineapple-Ginger-Teriyaki Glaze
- 1/2 CUP Soy Sauce
- 1/2 CUP Mirin
- 1/2 CUP Pineapple Juice
- 2 TSP Fresh Ginger (minced)
- 2 TSP Garlic (minced)
- 2 TBSP Cornstarch
- 1/4 CUP Water
- Spicy Mayo
- 1/2 CUP Mayonnaise
- 2 TBSP Garlic Chile Sauce
Instructions to make Wagyu Pulled Beef with Pineapple-Ginger-Teriyaki Glaze
- PREPARING THE FULLBLOOD WAGYU COOKED BEEF
Thaw the Fullblood Wagyu cooked beef overnight in the refrigerator. Right before starting the teriyaki glaze, place the cooked beef in a medium bowl and shred. - PREPARING THE PINEAPPLE-GINGER-TERIYAKI GLAZE
Mix the soy sauce, mirin, pineapple juice, minced ginger, and minced garlic in a medium sauce pan.Place the pan on the stove, and bring the liquid up to a simmer. This is your soy and pineapple mixture.In a small bowl, whisk together the cornstarch and water to make a slurry. - Whisk the cornstarch slurry into the soy and pineapple mixture until it starts to thicken and boil. Remove the pan from the heat/stove and fold the ingredients into the Fullblood Wagyu cooked beef. Reserve.
- PREPARING THE SPICY MAYO
Whisk together the mayonnaise and garlic chile sauce. Set aside. - FINAL STEPS
Heat your grill to medium-high heat. Cut your pineapple and red onion.Grill the pineapple and red onion rings until soft and caramelized, about 7 minutes per side. Brush the burger buns with olive oil, and grill the buns until toasted (about 4-5 minutes). Spread the spicy mayo on the grilled bun, and add 4 ounces of the glazed Fullblood Wagyu cooked beef. Top with lettuce, grilled pineapple, and grilled onion. Enjoy!
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