{"id":21,"date":"2007-12-30T01:23:00","date_gmt":"2007-12-30T01:23:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=21"},"modified":"2007-12-30T01:23:00","modified_gmt":"2007-12-30T01:23:00","slug":"garlic-beef","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2007\/12\/garlic-beef\/","title":{"rendered":"Garlic Beef"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/bp3.blogger.com\/_kufElHa-EkM\/R3bzRCbzw1I\/AAAAAAAAAO8\/rQ7azZ5KXgQ\/s1600-h\/IMG_1771.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/bp3.blogger.com\/_kufElHa-EkM\/R3bzRCbzw1I\/AAAAAAAAAO8\/rQ7azZ5KXgQ\/s400\/IMG_1771.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5149570697981576018\" border=\"0\" \/><\/a>This evening I opened up a very <a href=\"http:\/\/gregdrinks.blogspot.com\/2007\/12\/french-value.html\">unusual and interesting French wine<\/a> from Languedoc. Minvervois to be specific. I thought this vegetative and peppery wine would go great with some Asian influenced beef. So I made a garlic beef dish served with steamed baby bok choy. I thinly sliced some ribeye steak and mixed it up with half an onion, quartered and sliced. I also added a head of garlic chopped, a splash of soy, mirin and a good shake of cornstarch. Oh, and some black pepper. This was simply stir fried in a wok until just under cooked. I added about 1\/4 cup of water and covered it to let the sauce form from all the starch. It turned out pretty good. Quick and easy too. The wine matched perfectly.<\/p>\n<div><\/div>\n<div>*edit: I also added a healthy amount of chopped fresh ginger to the mix.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This evening I opened up a very unusual and interesting French wine from Languedoc. Minvervois to be specific. I thought this vegetative and peppery wine would go great with some Asian influenced beef. So I made a garlic beef dish served with steamed baby bok choy. I thinly sliced some ribeye steak and mixed it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[41,42],"tags":[],"class_list":{"0":"post-21","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-beef","7":"category-chinese","8":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=21"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/21\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}