Wagyu Beef & Bok Choy Umami Pasta🍖 Main

Name: Wagyu Beef & Bok Choy Umami Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb ground Wagyu beef; 12 oz pasta (fusilli, penne, or linguine); 1 large head of bok choy (stems and leaves separated); 1 medium yellow onion, diced; 2-3 green onions, thinly sliced; 1 tbsp tomato paste; 1/2 cup beef broth; 1/2 cup reserved pasta water; Salt and black pepper to taste

A rich, savory fusion pasta featuring tender ground Wagyu beef and the refreshing crunch of bok choy in a silky umami glaze.

By Priya Patel, Recipe Curator

Prep: 15 minCook: 15 minServes: 4

beef pasta comfort-food fusion 30-minute-meal

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This umami-packed pasta transforms premium Wagyu beef into an everyday weeknight indulgence. The natural marbling in Wagyu creates its own luxurious sauce base without needing cream or butter, while bok choy adds a crisp, fresh contrast that keeps each bite from feeling too heavy. It's the kind of dish that feels special enough for date night yet comes together in under thirty minutes—perfect for when you want restaurant-quality results without the fuss.

The key to making this pasta shine is treating the bok choy stems and leaves as two separate ingredients. The thicker white stems need time to develop a tender-crisp bite, so they go into the pan early alongside the onions. The delicate green leaves, however, should only hit the heat at the very end to preserve their vibrant color and silky texture. Don't skip the step of toasting the tomato paste directly in the pan—that single minute transforms its raw acidity into deep, concentrated sweetness that ties the entire sauce together.

For a little heat, stir in a teaspoon of chili crisp oil or gochugaru just before serving. If you can't find Wagyu, well-marbled ground chuck works beautifully, though you might want to add a tablespoon of butter for extra richness. This pasta also pairs wonderfully with a sprinkle of toasted sesame seeds or a drizzle of sesame oil for an additional layer of nutty depth.

Ingredients

1 lb ground Wagyu beef
12 oz pasta (fusilli, penne, or linguine)
1 large head of bok choy (stems and leaves separated)
1 medium yellow onion, diced
2-3 green onions, thinly sliced
1 tbsp tomato paste
1/2 cup beef broth
1/2 cup reserved pasta water
Salt and black pepper to taste

Nutrition (Per 4 servings)*

620

Calories

26g

Protein

52g

Carbs

34g

Fat

Fiber

580mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Step 1: Boil the pasta in a large pot of salted water until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water.
Step 2: While pasta cooks, prep the bok choy. Slice the white stems into 1/2-inch bite-sized pieces and slice the green leaves into ribbons. Keep them in separate piles.
Step 3: In a large skillet over medium-high heat, brown the ground Wagyu beef. Do not drain the fat, as this provides the base for your sauce.
Step 4: Add the diced yellow onions and the bok choy stems to the skillet. Sauté for 3–4 minutes until the onions are translucent and the stems are tender-crisp.
Step 5: Create a small space in the center of the pan and add the tomato paste. Let it fry for 1 minute until it turns a deep brick red, then stir into the meat mixture.
Step 6: Pour in the beef broth and scrape the bottom of the pan to release any browned bits (the fond).
Step 7: Add the cooked pasta and the bok choy leaves to the skillet. Pour in the reserved pasta water.
Step 8: Toss everything together for 1–2 minutes over medium heat until the sauce emulsifies and the leaves are wilted. Season with salt and pepper.
Step 9: Plate the pasta and garnish generously with sliced green onions.