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Stir-Fry

Red Wine Beef Broccoli with Mushroom

From Foodista · 16 ingredients
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Why it works: Ginger and red wine work together. They rank in the top 11% of all ingredient pairs, and 128 recipes mention both. Both carry isoamyl acetate, which smells banana, pear. The science ↓

The recipe

Ingredients

Contains: wheat, soy, fish, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Ginger + red winetop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together128 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Beef + mushroomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,231 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Broccoli + garlictop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,072 recipes

    Shared aroma: linalool (floral, citrus).

  4. Broccoli + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together372 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Ginger + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (beef, broccoli, mushroom, garlic, red wine, sauce, sesame):

  1. Gingerthe original
  2. Thymeabout as good a flavor fit
  3. Rosemaryabout as good a flavor fit
  4. Pepperabout as good a flavor fit

Fit is the average pairing score against beef, broccoli, mushroom, garlic, red wine, sauce, sesame. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).