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Chinese Takeout

February 18, 2015

Joseph Spellman, the Master Sommelier for JUSTIN Vineyards & Winery, recommends the following Chinese food and wine pairings for your Chinese New Year celebration, or your last-minute weeknight dinner.

  • Sparkling (or still) Rose with crunchy Kung pao chicken
  • Dry Sauvignon Blanc with a salty wonton soup
  • Sweet & sour pork with a feisty and refreshing unoaked Gamay
  • Szechuan pepper steak or Mongolian Beef with a gentler, plush style of Paso Cabernet Sauvignon
  • Beef with oyster sauce and Napa cabbage (recipe below), let’s spice it up with a Grenache based blend.

Looking to satisfy your Chinese take-out craving with something homemade? Try this simple Oyster Sauce Beef recipe from Robin’s Restaurant.

Oyster Sauce Beef with Napa Cabbage
Serves 4 – 6

Ingredient Set A

  • 1/2 lb. beef tenderloin
  • 1/2 T. each: soy sauce, arrowroot
  • 1/2 c. oil for frying
  • 2/3 lb. Napa cabbage cut into bite size pieces
  • 2 green onions, cut into 2-inch pieces
  • 6 thin slices ginger root

Ingredient Set B

  • 1 1/2 T. oyster sauce
  • 1 T. soy sauce
  • 1/2 T. cooking wine or sherry
  • 2 T. water
  • Dash of sugar, sesame oil
  • Dash of black pepper,  1 t. arrowroot

Marinate beef and set aside for later use. Before frying, add 1 T. oil and mix so the slices of beef don’t stick together.

Heat the wok then add oil; stir-fry the meat slices until almost cooked. Remove. Remove the oil from the wok. Mix ingredients from Ingredient Set B. Reheat the wok then add 2 T. oil. Stir-fry the green onions and ginger root until fragrant. Add beef and Ingredient Set B mixture. Turn heat to high and stir quickly to mix. Remove and place on top of a bed of lightly steamed napa cabbage.