Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry
TM6

Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry

4.7 (6 ratings)

Ingredients

Sous-vide Beef

  • 2 beef flank steaks (approx. 400 g each, see tip)
  • 30 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 3 garlic cloves
  • 40 g dark soy sauce
  • 50 g light soy sauce
  • 30 g toasted sesame oil
  • 1 Tbsp oyster sauce
  • 2 tsp brown sugar
  • 2 - 3 pinches ground cloves, to taste (optional)
  • 2 star anise
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice, freshly squeezed (see tip)
    or 1 tsp ascorbic acid powder
  • water, cold, for cooling

Stir-fry Vegetables and Assembly

  • 50 g water, plus 1½ Tbsp for mixing with cornflour
  • 2 Tbsp rice wine (see tip)
  • 2 Tbsp rice vinegar
  • 1 Tbsp cornflour
  • 3 Tbsp oil
  • 100 g onions, halved then sliced in half-moon rings
  • 150 g tomatoes, cored, quartered
  • 150 g peppers, red or yellow, cut in pieces (2 cm)
  • 1 spring onion, thinly sliced (approx. 2 mm), for garnishing
  • sesame seeds, for garnishing
  • jasmine rice, for serving (see tip)

Nutrition
per 1 portion
Calories
2437 kJ / 583 kcal
Protein
47 g
Carbohydrates
15 g
Fat
36 g
Saturated Fat
9 g
Fibre
3 g
Sodium
1238 mg

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