Sous-Vide Cantonese-Style Beef with Tomatoes and Onions

Sous-Vide Beef

• 2 flank steaks (approx. 14 oz ea.)
• 1 oz fresh ginger, in slices (½ in.)
• 3 garlic cloves
• 1 ½ oz soy sauce, dark
• 2 oz soy sauce, light
• 1 oz toasted sesame oil
• 1 tbsp oyster sauce
• 2 tsp brown sugar
• 2 - 3 pinches ground cloves (optional)
• 2 star anise
• water, to fully submerge bags (not higher than the max. fill mark)
• 1 oz lemon juice, freshly squeezed (approx. ½ lemon) (see Tip)
  or 1 tsp ascorbic acid (vitamin C powder)
• cold water, to fill bowl, to cool

Stir-Fried Vegetables

• 2 oz water, plus 1½ tbsp extra to mix with corn starch
• 2 tbsp rice wine (see Tip)
• 2 tbsp rice vinegar
• 1 tbsp corn starch
• 3 tbsp oil, divided
• 4 oz yellow onions, cut into wedges
• 5 ½ oz tomatoes, cored, cut into 8 wedges
• 5 ½ oz mixed bell peppers, red and yellow, cut into strips
• 1 spring onion, in slices (approx. ½ in.) to garnish
• sesame seeds, to garnish
• cooked rice, to serve (see Tip)