Skirt Steak with Chinese Broccoli and Shiitake is easy recipe that pairs perfectly with a glass of red wine. Stir fried veggies and skirt steak topped with a chili and oyster sauce that adds a slightly spicy kick with deliciously toasty notes of flavor. Serve this dish with rice and you'll be in heaven!
It's officially time to sit back, relax, and enjoy a glass of sustainable wine with this delicious Skirt Steak with Chinese Broccoli and Shiitake! This recipe is from the Wine Country Table cookbook from the California Wine Institute!
This recipe is great because it's easy to make but also so full of flavor! It comes together pretty quickly and has such a delicious marinade and sauce. Soy sauce, chili sauce, chili and peanut oil, garlic, ginger, veggies, shiitake, a little rice wine and truly come together and make this dish memorable.
So now that we've talked about the Skirt Steak and how delicious it is, you'll need a wine to pair it with. California Wines sent me the perfect wine to pair with this dish. It's a beautiful Cabernet Sauvignon from Paso Robles, California. This Cab has velvety and fruity notes of black currant and cherry with a hint of spiciness and smooth vanilla.
That's not all. In addition to the amazing taste, most California Wines are produced in wineries that practice sustainability - which simply means that the grapes are grown and the wine is made with intent to protect the soil, conserve the amount of water used, limit the amount of emissions emitted into the air, and preserve and benefit the people and the community that surround the business.
So, when I said this was the perfect pairing, I meant it. I've been doing my best to buy organic from local businesses and support our local farmers. It's so important because not only is the produce fresher, I love supporting small businesses. My father is a small business owner, I'm a small business owner, and I think that it's so important to support like interests.
So, grab your ingredients, a glass of your favorite California Wine and let's cook! (see the video below for the recipe tutorial)
Start by prepping the marinade for the skirt steak. Whisk all of the ingredients together and add the skirt steak to the marinade, letting it sit and absorb the flavors for about 2 hours, up to 12 hours (the longer the better). I talk a little bit about the process of marinating/brining in this recipe for Balsamic Braised Beef with Pears.
When the beef is done marinating, let's get started on the veggies. Boil a large pot of water and add Chinese broccoli. (I was unable to find Chinese broccoli so I used bok choy) Cook for 2 minutes then blanche in ice water. Cut off the stems and set aside. Make a quick sauce to top off this dish that contains Chinese chili sauce, oyster sauce, and a little chicken brother - it's so good.
Grab a wok and heat it up over high heat! Pour some peanut oil in there and add the broccoli (or in my case bok choy) until it's hot. Then add the shiitake mushrooms and red wine vinegar and cook until the mushrooms begin to slightly soften. Remove from the pan and add more peanut oil along with some minced ginger and garlic. Then add the skirt steak and cook until the outsides become browned. (Tip: skirt steak cooks very quickly, maybe 2-3 minutes tops!) Add the bok choy and mushrooms back in and toss in the chili/oyster sauce combo and you're done!
Top with a little cilantro, if you like! Then pour a glass of this Cabernet Sauvignon and enjoy 🙂
The recipe and blog post for this Skirt Steak with Chinese Broccoli and Shiitake was made in partnership with California Grown and California Wines! I received compensation in exchange for this work. My opinions on their wine is genuine. If I didn't love their amazing sustainable wines, I would certainly mention it! Thanks for your continued support!
For the recipe see below and then head to this LINK to purchase the Wine Country Table cookbook!
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