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Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
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mix the soy sauce and wine vinegar. marinate the beef in half the soy and wine vinegar mixture for at least 30 minutes. add 2 tablespoons of oil to a heated pan. saute marinated beef on high. drizzle in the remaining soy mixture. season with salt and pepper. add the onion, peppers and tomato wedges. saute briefly (only about a minute). add the cooked spaghetti or linguini and toss with the contents of the pan. serve topped with cilantro.