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75 cl bottle.

Bright, ruby color, elegant, raspberry & cherry aromas, harmonious length in the mouth, it goes well with red meats and cheeses

Pinot Noir AOP Bourgogne Epineuil 2018

  • Thai beef


    Sirloin (or rump steak): 400 g Zucchini: 2 Fresh onions: 4 Garlic: 2 cloves Lime: 3 Lemongrass stems: 2 Fresh ginger: 30 g Bunch of coriander: 0.5 Nuoc mam: 1 tsp. tablespoon Soy sauce: 2 tbsp. tablespoon Sugar: 1 tsp. coffee

    Oil: 2 tbsp. Pepper Soup


    Cut the meat into thin strips. Mix the peeled and squeezed ginger and garlic, the juice of the lemons, the peeled and minced lemongrass, the nuoc mam and the sugar in a deep dish. Pepper. Turn the strips of meat in this mixture. Film and set aside for 1 hour in the fridge.

    Rinse the zucchini. Peel and slice the onions and zucchini.Heat a wok over high heat. Pour in the oil and turn the wok to distribute it evenly. Brown the onions and zucchini for 2 min. Remove and set aside; replace the vegetables with the drained meat. Cook for 30 seconds, stirring constantly. Return the vegetables. Mix for another 30 seconds. Pour in the marinade. Evaporate over high heat, still stirring. Sprinkle with soy sauce. Serve immediately sprinkled with chopped cilantro.

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