Seared Beef and Iowa In the Dark…a perfect pairing for a chilly night!

Warm up with Seared Beef with Asparagus, Snap Peas, and Cilantro Garlic Sauce and Tassel Ridge Iowa In the Dark. The garlic, cilantro, and hoisin give this sauce big flavors, and Tassel Ridge Iowa In the Dark is the perfect wine to showcase those flavors.

Tassel Ridge® Seared Beef with Asparagus, Snap Peas, and Cilantro Garlic Sauce


  • 4 Tbsp chopped garlic
  • 3 Tbsp soy sauce
  • 3 Tbsp hoisin sauce
  • 3 Tbsp sugar
  • 2 tsp salt
  • 1 Tbsp coarse ground pepper
  • ½ cup chopped cilantro
  • 1 lb lean beef, thinly sliced
  • 3 Tbsp oil
  • 1 white onion, sliced
  • 1 6-oz pkg chow mein noodles, cooked according to package directions
  • 6 oz snap peas, blanched
  • ½ bunch Asparagus, blanched and cut into 2-inch pieces


  1. Combine garlic, soy sauce, hoisin sauce, sugar, salt, pepper, and cilantro in medium bowl. Mix well. Pour half of sauce mixture into small bowl. Refrigerate. Add beef to sauce in medium bowl. Cover and refrigerate about 3 hours, stirring from time to time. Heat oil in skillet over high heat. Add beef. When beef begins to brown, add onions. Cook about 2 minutes. Add reserved sauce and noodles. Cook another 2 minutes. Add asparagus and snap peas. Cook just until hot. Serves 6.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa In the Dark

Iowa In the Dark is a dry red with light and fresh flavors. First impressions are tangy acid followed by black cherry fading to plum, a drying mid-palate, and a long, pleasing finish. Made from Marquette, St. Croix, Petite Pearl, and Steuben grapes grown in our Iowa vineyards, Iowa In the Dark pairs nicely with grilled meat and spicy foods including dishes with Asian and Mexican flavors. Serve at room temperature.