Seared Beef and our newly released Iowa In the Dark…a perfect pairing! The sauce in this recipe gets lots of big flavors from the cilantro, garlic, and hoisin sauce, and Tassel Ridge Iowa In the Dark has the perfect amount of body to showcase these 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
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.
Wine Recommendation—Tassel Ridge Iowa In the Dark
Iowa In the Dark (released Oct. 15, 2020) is a dry red with light and fresh flavors. First impressions are tangy acid followed by black cherry fading to plum followed by 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 is a versatile wine that will pair nicely with grilled eat and spicy foods including Asian and Mexican dishes. Serve at room temperature.