Chop finely peeled ginger root, chili, mixture them with honey, soy sauce and broth or water. Use a half of the mixture for marinating.
Bring to the boil the second half and cook it for 5 minutes. Add starch and cook for several more minutes until thickened.
Chop finely onion, chili and cilantro leaves. Add diced mango flesh and juice of a lime half.
15 minutes of marinating is enough. Take out the Wagyu pieces, pat them with a napkin and season with black pepper.
Grill the pieces on a red-hot frying pen during 2-3 minutes. Pat the meat with a paper napkin to remove excess fat.
Put the Wagyu pieces on a plate and pour them with sauce. Serve it with salad, fresh green and finely chopped onion.
Wagyu beef Teppanyaki
Take Wagyu beef from the package. Pat the steak with a napkin to remove access moisture and let it lay for 20-30 minutes to warm up to the room temperature.
Chop finely the mushrooms, bell pepper, leek, garlic and bean sprouts.
Warm up a frying pan, and sear both sides of the steak on a high heat until they get crusty.
Cut the seared steak into dices 2-3 cm. Put aside remaining pieces and fat.
Sear the dices on a high heat for 20 seconds each side, until Medium doneness is achieved. Remove the steak from the frying pan and put it on a warm plate. Add salt and pepper at option.
Take the meat from the frying pen and put it on a warm plate. Add salt and pepper at option
Sear mushrooms and remaining meat quickly on a high heat. Add Teriyaki sauce and serve it as garnish to the steak.