Saturday, December 29, 2007

Garlic Beef

This evening I opened up a very unusual and interesting French wine from Languedoc. Minvervois to be specific. I thought this vegetative and peppery wine would go great with some Asian influenced beef. So I made a garlic beef dish served with steamed baby bok choy. I thinly sliced some ribeye steak and mixed it up with half an onion, quartered and sliced. I also added a head of garlic chopped, a splash of soy, mirin and a good shake of cornstarch. Oh, and some black pepper. This was simply stir fried in a wok until just under cooked. I added about 1/4 cup of water and covered it to let the sauce form from all the starch. It turned out pretty good. Quick and easy too. The wine matched perfectly.

*edit: I also added a healthy amount of chopped fresh ginger to the mix.


Astra Libris said...

Ooooh, a whole head of garlic! Sounds good to me... :-) Your recipe looks fantastic!

Greg said...

I love garlic! Oh, I forgot that I added a good dose of chopped ginger too.