Ready to elevate your home cooking with the rich, buttery flavors of Wagyu ground beef? Whether you’re whipping up a quick weeknight dinner or indulging in some gourmet comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Wagyu Ground Beef Recipes that promise to turn your meals into unforgettable culinary experiences. Let’s get cooking—your taste buds will thank you!
Wagyu Beef Burgers with Caramelized Onions
Elevate your burger game with these luxurious Wagyu Beef Burgers topped with sweet, golden caramelized onions. Perfect for when you’re craving something truly special.
Ingredients
- 1 lb ground Wagyu beef
- 1 large yellow onion, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 brioche burger buns, toasted
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
Instructions
- In a large skillet over medium heat, melt 1 tbsp butter with olive oil. Add the sliced onion and cook for 5 minutes, stirring occasionally.
- Sprinkle the onions with brown sugar and balsamic vinegar. Reduce heat to low and cook for 20 minutes, stirring occasionally, until onions are caramelized. Remove from heat and set aside.
- Divide the ground Wagyu beef into 4 equal portions. Season each with 1/4 tsp salt and 1/8 tsp black pepper. Form into patties.
- Heat a grill or skillet over high heat. Cook the patties for 3-4 minutes per side for medium-rare, or until desired doneness.
- Spread the remaining 1 tbsp butter on the toasted brioche buns. Assemble the burgers with the Wagyu patties and a generous topping of caramelized onions.
The rich, buttery flavor of Wagyu beef paired with the sweetness of caramelized onions creates a burger that’s in a league of its own.
Tip: For an extra touch of luxury, top your burger with a slice of aged cheddar or blue cheese during the last minute of cooking.
Spicy Wagyu Beef Tacos with Avocado Crema
Spice up your taco night with these Spicy Wagyu Beef Tacos topped with a creamy avocado crema that balances the heat perfectly.
Ingredients
- 1 lb Wagyu beef, ground
- 8 small corn tortillas
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/2 cup red onion, diced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the ground Wagyu beef, breaking it apart with a spoon. Cook for 5-7 minutes until browned.
- While the beef cooks, mix salt, black pepper, chili powder, cumin, and cayenne pepper in a small bowl. Sprinkle over the beef and stir to combine. Cook for another 2 minutes.
- In a blender, combine avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth to make the avocado crema.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by dividing the beef among the tortillas. Top with avocado crema, diced red onion, and chopped cilantro.
The richness of Wagyu beef paired with the cool avocado crema creates a taco experience that’s both luxurious and comforting.
Tip: For an extra kick, add a few slices of jalapeño on top of your tacos before serving.
Wagyu Beef Meatballs in Rich Tomato Sauce
These Wagyu Beef Meatballs in Rich Tomato Sauce are a luxurious twist on a classic comfort food, perfect for impressing guests or treating yourself to a gourmet meal at home.
Ingredients
- 1 lb ground Wagyu beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- In a large bowl, combine ground Wagyu beef, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
- Form the mixture into 1.5-inch meatballs, ensuring they’re compact but not overworked.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same skillet, add crushed tomatoes, 1 tsp sugar, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Stir to combine and bring to a simmer.
- Return the meatballs to the skillet, cover, and simmer on low heat for 20 minutes, until the meatballs are cooked through and the sauce has thickened.
The richness of Wagyu beef elevates these meatballs to something truly special, with a melt-in-your-mouth texture that’s unmatched by regular ground beef.
Tip: For an extra touch of luxury, finish the dish with a sprinkle of fresh basil and a drizzle of high-quality olive oil before serving.
Gourmet Wagyu Beef Sliders with Aged Cheddar
Elevate your slider game with these Gourmet Wagyu Beef Sliders, featuring rich aged cheddar for a melt-in-your-mouth experience.
Ingredients
- 1 lb ground Wagyu beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1/2 cup aged cheddar cheese, shredded
- 8 slider buns
- 1 tbsp olive oil
- 1/2 tsp garlic powder
Instructions
- Preheat your grill or skillet to medium-high heat (about 375°F).
- In a bowl, mix the ground Wagyu beef with salt, black pepper, Worcestershire sauce, and garlic powder until just combined.
- Form the mixture into 8 small patties, each about 1/2 inch thick.
- Brush the grill or skillet with olive oil and cook the patties for 3-4 minutes on each side, or until they reach your desired level of doneness.
- Top each patty with shredded aged cheddar during the last minute of cooking, allowing the cheese to melt.
- Toast the slider buns lightly on the grill or in a toaster for about 1 minute.
- Assemble the sliders by placing a cheesy patty on each bun.
The combination of Wagyu beef and aged cheddar creates a luxurious texture and depth of flavor that’s unmatched in a simple slider.
Tip: For an extra touch of gourmet, add a thin slice of truffle or a drizzle of truffle oil before serving.
Wagyu Beef Stuffed Bell Peppers
These Wagyu Beef Stuffed Bell Peppers are a luxurious twist on a classic comfort food, blending rich flavors with a melt-in-your-mouth texture that’s sure to impress.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 lb ground Wagyu beef
- 1 cup cooked white rice
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a skillet over medium heat, heat olive oil and sauté onion and garlic until soft, about 3 minutes.
- Add ground Wagyu beef, salt, black pepper, and smoked paprika. Cook until the beef is browned, about 5 minutes.
- Stir in cooked white rice and remove from heat. Mix in mozzarella cheese.
- Stuff each bell pepper with the beef and rice mixture, then place them in the prepared baking dish.
- Sprinkle Parmesan cheese over the tops of the stuffed peppers.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is golden and bubbly.
- Garnish with chopped fresh parsley before serving.
The combination of Wagyu beef and smoked paprika gives these stuffed peppers an unparalleled depth of flavor, while the cheeses add a delightful creamy texture.
Tip: For an extra crispy cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking.
Wagyu Beef and Mushroom Stroganoff
Indulge in the luxurious flavors of this Wagyu Beef and Mushroom Stroganoff, a dish that turns a weeknight dinner into a special occasion with its rich, creamy sauce and tender beef.
Ingredients
- 1 lb Wagyu beef, thinly sliced
- 2 cups mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add Wagyu beef and cook until browned, about 2-3 minutes per side. Remove beef and set aside.
- In the same skillet, melt butter over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes. Stir in mushrooms and cook until they release their juices, about 5 minutes.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low. Stir in sour cream, salt, and black pepper until well combined. Return the beef to the skillet and heat through, about 2 minutes.
- Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.
The marbling in Wagyu beef melts into the sauce, creating an unbelievably silky texture that pairs perfectly with the earthy mushrooms.
Tip: For an extra touch of luxury, finish the dish with a sprinkle of truffle salt before serving.
Wagyu Beef Chili with Dark Chocolate
This Wagyu Beef Chili with Dark Chocolate is a luxurious twist on a classic comfort food, blending rich flavors for an unforgettable meal.
Ingredients
- 1 lb Wagyu beef, ground
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 oz dark chocolate, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
- Add Wagyu beef, breaking it apart with a spoon, and cook until browned, about 7 minutes.
- Stir in red bell pepper, diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.
- Remove from heat and stir in dark chocolate until melted and fully incorporated.
The dark chocolate adds a depth of flavor that perfectly complements the richness of the Wagyu beef, creating a chili that’s both sophisticated and comforting.
Tip: For an extra layer of flavor, let the chili sit for 10 minutes after adding the chocolate before serving.
Wagyu Beef Lasagna with Fresh Basil
Imagine layering tender Wagyu beef with rich tomato sauce and fresh basil between sheets of pasta for a lasagna that’s anything but ordinary.
Ingredients
- 1 lb ground Wagyu beef
- 12 lasagna noodles
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add ground Wagyu beef, 1 tsp salt, and 1/2 tsp black pepper. Cook until browned, about 5 minutes. Drain excess fat.
- In a bowl, mix ricotta cheese, egg, and fresh basil until well combined.
- Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles, half the ricotta mixture, half the Wagyu beef, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Top with remaining marinara sauce and sprinkle with Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Let stand for 10 minutes before serving. The Wagyu beef adds a luxurious richness that pairs beautifully with the bright notes of fresh basil.
Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.
Wagyu Beef Empanadas with Spicy Salsa
These Wagyu Beef Empanadas with Spicy Salsa are a game-changer for your next gathering, combining luxurious beef with a kick of heat in every bite.
Ingredients
- 1 lb ground Wagyu beef
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 package (14 oz) empanada dough discs
- 1 egg, beaten
- 1/2 cup spicy salsa
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a skillet over medium heat, warm the olive oil. Add the onions and garlic, sautéing until soft, about 5 minutes.
- Add the ground Wagyu beef, breaking it apart with a spoon. Cook until browned, about 7 minutes.
- Stir in the cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
- Place a spoonful of the beef mixture onto each empanada dough disc. Fold over and seal the edges with a fork.
- Brush the tops with beaten egg and bake for 25 minutes, or until golden brown.
- Serve warm with spicy salsa on the side.
The rich marbling of Wagyu beef melts into the spices, creating an irresistibly tender filling that contrasts beautifully with the crispy empanada shell.
Tip: For an extra crispy finish, let the empanadas cool on the baking sheet for 5 minutes before serving.
Wagyu Beef Shepherd’s Pie with Garlic Mash
Transform the classic shepherd’s pie into a luxurious meal with this Wagyu Beef Shepherd’s Pie topped with creamy garlic mash. It’s comfort food with a gourmet twist!
Ingredients
- 1 lb ground Wagyu beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 cup frozen peas
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 tsp salt
Instructions
- Preheat oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onion and carrots, cooking until softened, about 5 minutes.
- Add ground Wagyu beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Stir in minced garlic, tomato paste, beef broth, Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, and dried thyme. Simmer for 10 minutes, then stir in frozen peas.
- Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot. Add butter, milk, 2 cloves minced garlic, and 1/2 tsp salt. Mash until smooth.
- Transfer beef mixture to a baking dish. Spread mashed potatoes over the top. Bake at 400°F for 25 minutes until the top is golden.
The rich, umami-packed Wagyu beef paired with the velvety garlic mash creates a dish that’s both indulgent and comforting. It’s a showstopper that’s surprisingly simple to make.
Tip: For an extra crispy top, broil the pie for the last 2-3 minutes of baking.
Wagyu Beef Kebabs with Tzatziki Sauce
These Wagyu Beef Kebabs with Tzatziki Sauce are a luxurious twist on a classic, offering melt-in-your-mouth tenderness paired with the cool, refreshing bite of homemade tzatziki.
Ingredients
- 1 lb Wagyu beef, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 medium cucumber, grated
- 1 cup Greek yogurt
- 1 tbsp dill, chopped
- 1 tbsp mint, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden or metal skewers
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and dried oregano. Add Wagyu beef cubes, tossing to coat. Marinate for at least 30 minutes in the refrigerator.
- Preheat grill to medium-high heat (about 400°F). Thread marinated beef onto skewers, leaving a small space between each cube.
- Grill kebabs for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
- While kebabs grill, prepare tzatziki sauce. Squeeze excess moisture from grated cucumber. In a medium bowl, combine cucumber, Greek yogurt, dill, mint, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
- Serve kebabs hot with tzatziki sauce on the side.
The high-fat content of Wagyu beef ensures these kebabs are incredibly juicy and flavorful, while the homemade tzatziki adds a bright, herby contrast that’s simply irresistible.
Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Wagyu Beef Bolognese over Pappardelle
There’s something undeniably luxurious about combining rich Wagyu beef with the hearty comfort of Bolognese sauce over wide, ribbon-like pappardelle noodles. This recipe elevates the classic to new heights.
Ingredients
- 1 lb Wagyu beef, ground
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
- 1 lb pappardelle pasta
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic, cooking until softened, about 5 minutes.
- Increase heat to medium-high, add Wagyu beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Stir in tomato paste, salt, black pepper, and red pepper flakes, cooking for 1 minute. Pour in red wine, scraping the bottom of the pot, and simmer until reduced by half, about 3 minutes.
- Add crushed tomatoes and milk, bringing to a simmer. Reduce heat to low and cook, uncovered, for 1 hour, stirring occasionally.
- Meanwhile, cook pappardelle according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Stir Parmesan cheese into the Bolognese sauce. If needed, adjust consistency with reserved pasta water. Serve sauce over pappardelle, garnished with fresh basil and additional Parmesan.
The Wagyu beef’s marbling melts into the sauce, creating an unbelievably rich and velvety texture that clings perfectly to each strand of pappardelle.
Tip: For an even deeper flavor, let the Bolognese sauce simmer for an additional 30 minutes, adding a splash of water if it gets too thick.
Wagyu Beef Sloppy Joes with Pickled Jalapenos
Transform your classic sloppy joes into a gourmet experience with this Wagyu beef version, spiked with tangy pickled jalapenos for a kick that’s just right.
Ingredients
- 1 lb ground Wagyu beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp mustard powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pickled jalapenos, chopped
- 4 brioche buns, toasted
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant. Push vegetables to the side and add Wagyu beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
- Stir in ketchup, Worcestershire sauce, brown sugar, mustard powder, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Fold in pickled jalapenos and cook for another 2 minutes.
- Spoon the mixture onto toasted brioche buns and serve immediately.
The luxurious fat content of Wagyu beef melds beautifully with the sharpness of pickled jalapenos, creating a sloppy joe that’s rich, flavorful, and just a little bit spicy.
Tip: For an extra layer of flavor, lightly butter and toast the buns in a skillet before assembling.
Wagyu Beef Dumplings with Soy Ginger Dip
These Wagyu Beef Dumplings with Soy Ginger Dip are a luxurious twist on a classic, offering melt-in-your-mouth tenderness with every bite.
Ingredients
- 1 lb ground Wagyu beef
- 1/4 cup finely chopped green onions
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 1 tsp sesame oil
- 1/2 tsp sugar
- 30 round dumpling wrappers
- 1/4 cup water for sealing
- 2 tbsp vegetable oil for frying
- 1/2 cup soy sauce for dipping
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger for dipping
- 1 tsp honey
Instructions
- In a bowl, mix the ground Wagyu beef, green onions, 2 tbsp soy sauce, 1 tbsp grated ginger, sesame oil, and sugar until well combined.
- Place a small spoonful of the beef mixture in the center of each dumpling wrapper. Moisten the edges with water, fold over, and press to seal, creating pleats for a decorative touch.
- Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer, working in batches if necessary. Cook for 2-3 minutes until bottoms are golden brown.
- Carefully add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes. Remove the lid and cook for another 2 minutes until the water evaporates.
- For the dip, whisk together 1/2 cup soy sauce, rice vinegar, 1 tsp grated ginger, and honey in a small bowl.
- Serve the dumplings hot with the soy ginger dip on the side. The rich Wagyu beef pairs beautifully with the sharp, sweet dip, creating a balance of flavors that’s hard to resist.
Tip: For an extra crispy bottom, let the dumplings sit in the skillet for an additional minute after the water has evaporated.
Wagyu Beef Nachos with Three Cheese Blend
Elevate your game day spread with these indulgent Wagyu Beef Nachos, featuring a luxurious three-cheese blend that melts into every bite.
Ingredients
- 1 lb Wagyu beef, ground
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 bag (13 oz) tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced
Instructions
- Preheat your oven to 375°F. Heat olive oil in a skillet over medium-high heat. Add the Wagyu beef, breaking it apart with a spoon. Season with salt, black pepper, garlic powder, onion powder, and cumin. Cook until browned, about 5 minutes. Drain any excess fat.
- Arrange tortilla chips on a large baking sheet in a single layer. Sprinkle the cooked Wagyu beef evenly over the chips, followed by the cheddar, Monterey Jack, and queso fresco cheeses.
- Bake in the preheated oven for 10 minutes, or until the cheeses are fully melted and bubbly.
- Remove from the oven and immediately top with dollops of sour cream, fresh cilantro, and jalapeño slices.
The combination of rich Wagyu beef and a trio of cheeses creates a nacho experience that’s both decadent and deeply satisfying, with just the right amount of heat from the jalapeño.
Tip: For an extra touch of luxury, drizzle the nachos with truffle oil before serving.
Wagyu Beef Pot Pie with Flaky Crust
Transform your comfort food game with this luxurious Wagyu Beef Pot Pie, featuring a melt-in-your-mouth filling encased in a buttery, flaky crust.
Ingredients
- 1 lb Wagyu beef, cubed
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/3 cup ice water
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Preheat oven to 400°F. In a bowl, mix flour and 1/2 tsp salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
- Heat olive oil in a skillet over medium heat. Add Wagyu beef and cook until browned. Remove beef and set aside.
- In the same skillet, add carrots, potatoes, onions, and garlic. Cook until vegetables soften, about 5 minutes.
- Return beef to skillet. Add thyme, rosemary, 1/2 tsp salt, black pepper, and beef broth. Bring to a simmer.
- Mix cornstarch and 1 tbsp water; stir into skillet. Cook until sauce thickens, about 2 minutes.
- Roll out dough on a floured surface. Place beef mixture in a pie dish, cover with dough, and crimp edges. Cut slits in the top.
- Bake at 400°F for 25 minutes until crust is golden. Let stand for 5 minutes before serving.
The rich marbling of Wagyu beef elevates this pot pie to a decadent level, while the flaky crust provides the perfect contrast in textures.
Tip: For an extra flaky crust, freeze the butter before incorporating it into the flour.
Wagyu Beef Lettuce Wraps with Hoisin Sauce
These Wagyu Beef Lettuce Wraps with Hoisin Sauce are a luxurious twist on a classic, offering a melt-in-your-mouth experience that’s surprisingly simple to achieve at home.
Ingredients
- 1 lb Wagyu beef, ground
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 head butter lettuce, leaves separated
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
- Add ground Wagyu beef to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned.
- Stir in hoisin sauce, soy sauce, and sesame oil, cooking for another 2 minutes to combine flavors.
- Remove from heat. Spoon the beef mixture into lettuce leaves, garnishing with green onions and cilantro.
The richness of Wagyu beef paired with the sweet and savory hoisin sauce creates an unforgettable flavor profile that elevates this dish beyond the ordinary lettuce wrap.
Tip: For an extra crunch, add a sprinkle of chopped peanuts or sesame seeds on top before serving.
Wagyu Beef Pho with Rice Noodles
Imagine wrapping your hands around a steaming bowl of Wagyu Beef Pho, where the rich, buttery slices of beef melt into a fragrant, spiced broth. It’s a luxurious twist on the classic Vietnamese noodle soup that’s surprisingly simple to make at home.
Ingredients
- 8 cups beef broth
- 1 lb Wagyu beef, thinly sliced
- 8 oz rice noodles
- 1 onion, thinly sliced
- 3 star anise pods
- 1 cinnamon stick
- 2 cloves
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp salt
- Fresh cilantro, Thai basil, lime wedges, and bean sprouts for serving
Instructions
- In a large pot, bring the beef broth to a boil. Add the onion, star anise, cinnamon stick, and cloves. Reduce heat to low and simmer for 20 minutes to infuse the broth with spices.
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- Remove the spices from the broth with a slotted spoon. Stir in the fish sauce, sugar, and salt.
- Divide the cooked noodles among bowls. Top with raw Wagyu beef slices. Ladle the hot broth over the beef, which will cook it to perfection.
- Serve immediately with cilantro, Thai basil, lime wedges, and bean sprouts on the side for garnishing.
The magic of this dish lies in the Wagyu beef’s marbling, which turns the broth into something extraordinarily rich and velvety. It’s a bowl of comfort that feels indulgent yet balanced.
Tip: For an even deeper flavor, char the onion slices under a broiler before adding them to the broth.
Wagyu Beef Quesadillas with Pico de Gallo
Transform your taco night into a gourmet experience with these Wagyu Beef Quesadillas, topped with fresh Pico de Gallo for a burst of flavor.
Ingredients
- 1 lb Wagyu beef, thinly sliced
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup Pico de Gallo (diced tomatoes, onions, cilantro, jalapeño, lime juice, and salt to taste)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season Wagyu beef with salt and black pepper, then cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, place one tortilla and sprinkle with 1/2 cup of Monterey Jack cheese. Arrange half of the cooked Wagyu beef over the cheese, then top with 1/2 cup of Pico de Gallo. Sprinkle another 1/2 cup of cheese on top and cover with a second tortilla.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortillas are golden and the cheese is melted. Repeat with the remaining ingredients to make a second quesadilla.
- Cut each quesadilla into quarters and serve immediately.
The richness of Wagyu beef paired with the freshness of Pico de Gallo creates a quesadilla that’s both indulgent and refreshingly light.
Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking to ensure even browning.
Wagyu Beef Hash with Sunny Side Up Eggs
Start your morning with a luxurious twist on a classic breakfast by whipping up this Wagyu Beef Hash with Sunny Side Up Eggs. It’s a dish that promises to turn your first meal into a memorable feast.
Ingredients
- 1/2 lb Wagyu beef, diced
- 2 medium potatoes, peeled and diced
- 1/2 onion, diced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 eggs
- 1 tbsp butter
- 1/4 tsp paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and onion, cooking for 10 minutes until potatoes are tender and onions are translucent.
- Add diced Wagyu beef to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until the beef is browned.
- Push the hash to one side of the skillet. Melt butter in the empty space and crack eggs into it. Sprinkle eggs with 1/4 tsp paprika.
- Cover the skillet and cook for 3 minutes, or until the egg whites are set but yolks are still runny.
- Garnish with fresh parsley before serving.
The richness of Wagyu beef elevates this hash, while the runny egg yolks add a creamy texture that ties everything together beautifully.
Tip: For an extra crispy hash, let the mixture sit undisturbed for a couple of minutes before stirring.
Conclusion
We hope this roundup of 20 delicious Wagyu ground beef recipes inspires your next gourmet meal at home! Each dish offers a unique way to enjoy the rich flavors of Wagyu. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!