Food and wine pairingAsian beef soup with the Syrah


For 6 persons

  • 9 oz of rump steak
  • 4 dessert spoons of soya sauce
  • 2 spring onions
  • 3 dessert spoon of sesame
  • 1.5 L of water
  • 2 stock cubes
  • 0,07 oz of fresh ginger
  • 5 spearmint leaves
  • 1 dessert spoon of nuoc mam sauce
  • 1 courgette
  • 7 oz of spinach
  • 7 oz of chinese pasta


This exotic recipe is the perfect alliance between the black fruit aroma of the Syrah and the spicy note of this dish.


  • Wash the spinach, hull it and dry it
  • Cut fine slices of meat and leave it in a plate
  • Wash the spring onion with cold water, remove the roots and cut it in slice
  • Place in a plate the slice of spring onion, the beef, the sesame oil, the soya sauce and mix it all together
  • Peel and cut the ginger in small cube
  • Wash the courgette, cut the two extremities, cut the courgette in big pieces and then in sliver in the length. Took the courgette slice and cut it in small flakes. Chop the spinach finely
  • Pour the water in a pan and add the 2 stock cubes
  • Add the spinach, the courgette, the beef, the ginger, the nuoc mam sauce and let it cook
  • In the meanwhile, rehydrate the chinese pasta in hot water. Follow the instructions on the package
  • Dry the pasta as soon as they are rehydrated and add it to the broth
  • Let it cook 5 minutes more and serve it in a bowl. End the recipe by adding fresh spearmint leaf cut into the soup bowl