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Ginger
Syrup
Ginger Beef and Leeks
Glazed Chicken Thighs and Carrots
Blue Ginger
Gimlet
Michael Schlow's Chilled Shrimp & Cucumber Salad with Sweet & Spicy
Ginger Vinaigrette
WINE NOTES
Allende:
100% Tempranillo. Dual exposures of the DeGregorio
family vineyards result in two distinct microclimates. The vineyards
that face north-northwest produce grapes that are higher in acidity,
which gives the wine structure. The south-southeast-facing vineyards
produce grapes with ripe fruit aromas. Estate-bottled unfiltered.
Mumm: An original cuvee combining
nuance & finesse coming from Cordon Rouge grapes and power and fruit
from Pinot Noir. Delicate and smooth.
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Ginger Beef and Leeks
Serves 4
- 1 pound flank steak, sliced
on the bias against the grain, 1/4-inch thick
- 1 tablespoon minced garlic
- 2 tablespoons naturally
brewed soy sauce
- 1 teaspoon sesame oil
- 3 large leeks, white part
only, julienned
- 1 red jalapeno, stemmed,
minced, seeds and all
- 1/4 cup ginger syrup
- Kosher salt and freshly
ground black pepper
- Steamed white rice to serve
In a large bowl, marinate the
flank steak, garlic, naturally brewed soy sauce and sesame oil. In a
wok or sauté pan coated lightly with oil on medium-high heat, add
meat, season and brown well, about 3-4 minutes. Remove and add 1
tablespoon of oil and still on high heat, add the leeks and
jalapenos, season. Add back the beef with the ginger syrup. Check
again for flavor. Serve family style with white rice.
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