Match this flavorful recipe from Washington’s Latch Creek Wine Cellars with Moscato d’Asti, Rose or Vouvray, and be amazed by how the mild sweetness of the wine helps tame the spiciness of the entree – a combination made in culinary heaven. The recipe makes 4 to 6 servings.
* 1 1/2 lbs. flank steak, partially frozen
* 3 Tbsp. dry sherry
* 1 egg white
* 3 1/2 Tbsp. cornstarch
* 8 oz. bamboo shoots, cut in 1 to 2-inch slices
* 2 Tbsp. grated orange zest
* 2 scallions, cut in 1 to 2-inch slices
* 1 Tbsp. minced ginger
* 3 Tbsp. water
* 1/4 cup chicken broth
* 3 Tbsp. soy sauce
* 2 Tbsp. sugar
* 1 tsp. sesame oil
* 2 Tbsp. peanut oil
* 1/2 tsp. Szechwan chili flakes
1. Cut meat on the diagonal into strips, 1/8 to 1/4-inch thick and 2 inches long.
2. Combine beef, 1 Tbsp. sherry, egg white and 1 1/2 Tbsp. cornstarch.
3. In a separate bowl, combine bamboo shoots, orange zest, scallions and ginger.
4. In a third bowl, combine 2 Tbsp. cornstarch, water, 2 Tbsp. sherry, broth, soy sauce, sugar and sesame oil.
5. Heat peanut oil in skillet or wok until oil begins to smoke. Add meat mixture and chili flakes. Cook 3-4 minutes or until lightly browned. Remove meat with slotted spoon and drain on paper towel.
6. Heat skillet again. Add vegetable mixture and cook 1-2 minutes. Return meat and stir for 1 minute. Add liquid mixture and cook 1-2 minutes.
7. Serve with steamed rice.