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Ginger Scallion Beef with Red Wine Reduction

By bbcfood · From Open Recipes · 11 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

Serves 2
Prep2 hr
Cook30 min

Ingredients

Contains: milk (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 →

By bbcfood. Recipe from Open Recipes.

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. Onion + beeftop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Ginger + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6,799 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Red wine + beeftop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,017 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (ginger, malt whisky, red wine, beef, butter, honey, pepper):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatoabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against ginger, malt whisky, red wine, beef, butter, honey, pepper. 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).