Pan-seared wagyu strip loin with coconut hot basil teriyaki sauce

by Nataline Chui @ 12 Aug 2013

Ingredients
1 wagyu strip loin (200g)
Sea salt, to taste
Julienned coconut meat, for serving

Coconut Hot Basil Teriyaki Sauce
50ml grape seed oil
10g thinly sliced garlic
10g thinly sliced shallot
1 red bird’s eye chilli, sliced
150ml light soy sauce
80g young coconut meat, julienned
50g brown sugar
5g kra pao (hot Thai basil)
2 kaffir lime leaves, extra for garnishing

Preparation
• For the coconut hot basil teriyaki sauce: Heat the grape seed oil over a low heat in a saucepan. Add in the sliced garlic, sliced shallot and sliced red bird’s eye chilli. Mix well. Add in the rest of the ingredients and simmer until sauce has slightly thickened. Keep warm.

• Season the wagyu strip loin with the sea salt and set aside. Heat a frying pan until hot and sear the seasoned wagyu strip loin lightly on both sides until medium rare doneness.

• Place pan-seared wagyu beef onto a serving plate. Add a spoonful of the coconut hot basil teriyaki sauce and top with julienned young coconut meat. Serves 1

Pan-seared wagyu strip loin with coconut hot basil teriyaki sauce

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