Tassel Ridge® Cashew Beef

Ingredients

¼ cup rice wine vinegar
1 tsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp Chinese five-spice powder
2-3 dried chili peppers, more or less to taste
1 tsp cornstarch
¼ cup water
salt and pepper
2 Tbsp oil
1 lb flank steak, cut into thin strips
1 carrot, thinly sliced
½ cup diced button mushrooms
2 Tbsp grated fresh ginger
1 large clove garlic, minced
2-3 tsp chopped fresh cilantro
2 green onions, chopped
¼ cup unsalted dry roasted cashews

Instructions

Combine vinegar, soy sauce, hoisin sauce, sesame oil, five-spice powder, chili peppers, cornstarch, and water in small bowl. Whisk until well incorporated. Set sauce aside. Sprinkle salt and pepper over meat. Toss to coat evenly. Heat oil in wok over very high heat. When wok is hot, add beef strips in 2 or 3 batches. Sauté very quickly, 45 to 60 seconds, until just brown but still slightly undercooked. Transfer meat to bowl. Add carrots, mushrooms, ginger, and garlic to wok. Sauté until just tender, 2 to 3 minutes. Add cilantro, green onion, and sauce. Stir well. Continue cooking until sauce thickens, about 1 minute. Add meat and cashews. Stir once more before serving. Serves 6.
Serving suggestion—Serve with rice or noodles.

Recipe Notes

Wine recommendation—Tassel Ridge Iowa St. Croix Rosé or Tassel Ridge Steuben if you prefer a sweeter wine.

Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve chilled.

Steuben is a semi-sweet, light, fruity, easy-drinking style rosé with cherry and apple notes and just a hint of cinnamon on the nose and cherry and apple flavors on the palate with a slightly spicy, tangy finish. Made entirely from Steuben grapes, Steuben is perfect as an aperitif or try it with an Asian stir-fry or chicken salad. Serve chilled.