Nothing pairs alongside a perfectly-cooked flank steak quite like a glass of red wine. And this is true no matter how your beef is prepared.
Simple to make and even easier to eat, this straightforward stir fry packs a whole lot of flavor. Marinated in a combination of soy sauce, red wine, ginger and spices, the salty and slightly sweet sauce is thickened into a glaze for a gourmet take on traditional Chinese take-out.
For this recipe, you’ll want to use a wine that will further accentuate the flavors found in the flank steak. Fragrant and full-bodied with notes of pepper, fruit and spice, Lopez Island Vineyard’s Malbec works great in this glaze. A hint of smokiness balances the fruity flavors found in this 2014 vintage, complementing this ginger-heavy sauce well.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6
Ingredients:
½ cup soy sauce
¼ cup Lopez Island Vineyard Malbec
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon crushed red pepper (optional)
¼ cup cornstarch
1 pound flank steak, thinly sliced (against the grain)
3 tablespoons olive oil for cooking
1 red bell pepper, sliced
1 green bell pepper
1 yellow onion, sliced
1 pound broccoli florets
½ cup chicken broth
Directions:
In a medium size bowl, mix together soy sauce, wine, mustard, sugar, ginger, garlic, black pepper, crushed red pepper and cornstarch until well combined. Add flank steak to marinade and set aside.
In a large skillet (cast iron is best) over high heat, sauté red bell pepper, green bell pepper, yellow onion and broccoli in 1-2 tablespoons of olive oil until onions and peppers just begin to sweat and broccoli becomes slightly tender and brown around the edges, about 3 minutes. Set aside.
In another skillet over medium heat, cook flank steak in 1 tablespoon of olive oil until cooked on both sides (inside should still be rare), 2-3 minutes. Reserve leftover marinade for the next step. Once the outside of the steak is cooked, remove from skillet and set aside.
In the same skillet, bring remaining marinade and chicken broth to a simmer, stirring constantly until a glaze forms, about 1 minute. Add vegetables and steak to glaze and continue cooking until the vegetables and steak are completely coated in the glaze. Vegetables should be tender but crispy and steak should be cooked through, but not tough, 1-2 minutes.
Serve over white rice or your favorite Asian noodles—and don’t forget the wine!
