15-Minute Wagyu Beef Bowl with Farmhouse Kitchen Garlic Magic Aioli

Serves 2–3

Ingredients

1 lb Peeler Farm 100% Grass-Fed Wagyu Ground Beef

1 Tbsp neutral oil

2–3 cloves garlic, minced

1 small onion, finely diced

1 bell pepper, thinly sliced

2–3 Tbsp Farmhouse Kitchen Garlic Magic Aïoli (DIY Below)

1–2 Tbsp soy sauce or coconut aminos

1 tsp rice wine vinegar or lime juice

1 tsp honey or maple syrup (optional)

1 cup cooked rice or quick-cook grains

Fresh basil (or cilantro)

Salt & pepper to taste

Steps

1. Heat a skillet over medium-high with oil.

2. Add onions + peppers; sauté 2 minutes until fragrant.

3. Add Wagyu ground beef; break up with a spoon.

4.Stir in minced garlic, cook 4–5 minutes until browned.

5.Reduce heat; stir in:

- Soy sauce

- Rice wine vinegar

- Honey (optional)

- Simmer 1–2 minutes to glaze.

6. Dollop Garlic Magic Aioli over warm rice bowls.

7. Plate beef over rice, drizzle any pan juices, top with basil or cilantro.

DIY Garlic Magic Aioli (5 minutes)

Ingredients

½ cup mayonnaise

1–1½ tsp Farmhouse Kitchen Garlic Magic

1 tsp lemon juice or apple cider vinegar

1–2 tsp olive oil (optional, for silkier texture)

Salt to taste

Instructions

1. In a small bowl, whisk together mayo + Garlic Magic.

2. Add lemon juice and whisk until smooth.

3. Drizzle in olive oil if using; whisk until creamy.

4. Taste and adjust:

- More Garlic Magic for punch

- More lemon for brightness

Refrigerator (Fresh)

Keep ground beef at 40°F.

Store in original vacuum seal or airtight container.

Use within 1–2 days of delivery for best quality.

Freezer

Keep in original packaging if vacuum sealed.

If opened: wrap in plastic wrap, then in foil or a freezer bag (squeezing out air).

Label with date.

Freezer shelf life:
6–12 months for best flavor and texture.

Refrigerator Method:

Place sealed beef on a plate (to catch condensation).

Thaw in fridge 24 hours per pound.

A 1 lb package = 24 hours

If thicker or double-stacked = up to 36 hours

Once thawed:
Use within 1–2 days.

Quick Cold Water Thaw:

(Used when you need it sooner)

Keep meat sealed.

Submerge in cold water (not warm/hot).

Change water every 30 minutes.

Estimate 30 minutes per lb

Cook immediately after thawing.

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