Table & Vines: "Beef and Broccoli"

Beef and Broccoli

Serves 4

What to Pair With

If you made this extra spicy consider a Riesling or Gewürztraminer. Those wines have a high acidity, a ripe fruity nose and a sweet but light-bodied mouthfeel. That sweetness and acidity make these wines great for spicy foods. Shifting over to reds, something with a fresh berry component with limited oak contact would be best. I am thinking about Pinot Noir, particularly from Oregon or Germany (called Spåtburgunder), Zweigelt from Austria or Beaujolais from France. Lastly, a crisp rose from southern France might be your preference. This week’s featured wine is a rose from the Rhone region. Expressive with red fruit and citrus, this full bodied wine will refresh the palate every sip.

Here is a takeout favorite that is simple to make and you can adjust the heat level to your liking. Sirloin is a great meat for this type of dish because it has a pleasant chewy texture and cooks quickly. Enjoy!

Ingredients

1.5 lbs sirloin, cut into 1-inch wide strips
1/4 cup olive oil
1/4 cup soy sauce (tamari)
1 tsp garlic powder
1 tsp paprika
1 tsp ground ginger
1 tsp salt

3 bunches broccoli, florets separated
1 tbsp sambal oelek (chili paste)
Noodles or rice
Scallions, chopped

Preparation

In a ziptop bag, add the steak, oil, soy sauce, and spices. Close the bag and massage the mixture into the steak. Let marinate for at least 1 hr. Remove steak but reserve marinade. Sear in a large pan on all sides or on grill, about 8 minutes total. Set aside to rest. While steak is grilling, steam the broccoli until easily pierced with a knife. Set aside. Heat a large pan over medium heat. Add 1 tbsp olive oil. Add broccoli and sauté for 5 min. Add the reserved marinade and chili paste. Stir with the broccoli. Slice the steak into bite sized pieces. Add the steak to reheat and combine with the broccoli. Add more salt if necessary. Serve over noodles or rice. Garnish with scallions.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!

Beef and Broccoli

What to Pair With

Ingredients

Preparation

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