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Recipes Wine pairings

Quinoa with Asian Flank Steak, Bok Choy, Mushrooms & Ginger

March 18, 2009

Quinoa
1 C quinoa
1 1/4 C water

Wash quinoa with fine mesh strainer, then combine water and quinoa in a pan. Bring to boil, reduce to light simmer and add lid, cooking about 15 minutes until fluffy but not sticky.

Asian Flank Steak (“Bulgogi light”)
1.5 lb flank steak
olive oil
soy sauce
whiskey or other spirit (tawny port, brandy, etc)
6-10 garlic cloves
crushed red pepper
salt & pepper

Combine enough of the above ingredients to cover the flank steak. Marinade at least 30 minutes, and up to 1.5 days. Toss it onto the grill and cook until medium, medium well. Cut counter-grain.

Ginger Sesame Bok Choy & Mushrooms
3-4 heads baby bok choy
1 C mushrooms
1 tsp ginger powder (to taste)
salt & pepper
toasted sesame-salt mixture
butter

In 1 T butter, heated and water gone, sautee sliced mushrooms until colored. Add ground sesame mixture generously, then additional pepper and touch of salt. Add ginger powder sprinkling as to not clump. Add bok choy stems, sliced moderate thinly. Cook until softened, add green part of bok choy. Cook until brightened, serve.

Serves 3-4

We had it with a cheap Cote du Rhone.

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