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Shiso Oil
Tempura Uni and
Shrimp
Shiso-Beef
and Spinach Stir Fry
Fusilli Pasta with Shiso-Tomato Sauce
Pino Maffeo’s
Tuna Tartar
with Shiso Oil and Nori Chips
WINE NOTES
Argiolas Vermentino: ‘Vermentino’ is a
white grape from Northwest Italy and the island of Sardinia. This wine has
crisp flavors of lemon peel, citrus and aromas of sea spray. Wonderful
acid and a light mouth feel make it a great foil for seafood and light
fare, especially with garlic.
Ascheri Dolcetto
D’Alba: An ‘everyday’ wine from the Piedmonte region of Italy with
soft tannins and cherry and berry fruits. This wine is organically farmed
and full of earthy tones. It’s great with simple pastas and various
tomato-based dishes. |
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Shiso-Beef
and Spinach Stir Fry
Serves 4
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1 pound flank steak, sliced
1/4-inch thick on the bias
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2 tablespoons naturally
brewed soy sauce
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1/4 cup Shiso Oil,plus 1
tablespoon for marinade
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2 medium yellow onions, cut
into 1/4-inch slices
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1/2 pound baby spinach,
washed and spun dry
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Kosher salt and freshly
ground black pepper
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Grapeseed or canola oil for
cooking
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Steamed long grain rice
In a medium bowl,
combine the flank steak, naturally brewed soy sauce, 1 tablespoon Shiso
Oil and onions. Let marinate for 20-30 minutes. In a wok or saute pan over
high heat coated lightly with oil, add the marinated beef and onions and
wok stir until cooked medium rare, about 6 minutes. Season with kosher
salt and freshly ground black pepper. Work in small batches if pan is too
small to maintain the "sizzle." Add the spinach, toss to combine and wilt
the spinach. Serve family-style over rice and garnish with reserved Shiso
Oil.
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