Reds are in vogue this season. Inspired by Claire Robinson’s Duck Breasts with Citrus Port Cherry Sauce, I prepared this dish for my family to welcome another healthy, wealthy, and prosperous new year.
I thought the cherry sauce on Claire’s recipe was unique. Plus, I need to practice cooking more meat. Even though I’m not particularly fond of red meats, the people I’m going to serve dinners for in the future are going to need some beefy proteins (imagining my sons, grandsons, grand grandsons, and so on).
So I ventured out to my local supermarket on a quest to remake Claire’s recipe … but could only find beef cuts.
I also know nothing about wines except that they’re awesome for cooking pasta sometimes. Instead of getting a bottle of port wine, I got this instead:
And since Asians can’t eat anything without rice (and I’m the minority who doesn’t eat rice), I added Indonesian black rice for each serving to make it all a full meal.
Without further ado, let’s get our hands red and dirty in the kitchen :)
Ingredients: (Makes 4 servings)
4 oz. beef
4 garlic cloves, minced
4 tbsp flaxseed oil
1/4 c red wine
1/3 c orange juice, freshly squeezed
1 tsp orange zest, grated
1/2 c pitted frozen black cherries, thawed and roughly chopped
salt and pepper
Indonesian black rice, cooked
Mix red wine and orange juice until blend. Marinate beef with just enough of the wine-orange mixture overnight.
Heat 2 tablespoons of flaxseed oil with half of your minced garlic. Stir until garlic turns golden.
Pour wine-orange mixture to the skillet and stir for a minute. Add orange zest and chopped cherries until boil. Mash the cherries and continue to stir until everything thickens. Reduce heat to medium. Add a pinch of salt and pepper to stir for about 5 minutes.
On a large pan, heat 2 tablespoons of flaxseed oil with the remaining half of your minced garlic. Stir until translucent.
Add your marinated beef to the pan and sprinkle a pinch of salt and pepper on both sides. Stir-fry beef until cooked.
Slice cooked beef into one-inch pieces. Pour cherry sauce over beef to serve.
Enjoy to the very last drop. :)