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Flanksteaks sous-vide kantonesische Art mit Tomaten und Zwiebeln
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Ingredients
Sous-vide-Rindfleisch
- 2 Flanksteaks (ca. 400 g pro Stück)
- 30 g frischer Ingwer, geschält, in Scheiben (2 mm)
- 3 Knoblauchzehen, halbiert
- 40 g Sojasauce, dunkel
- 50 g Sojasauce, hell
- 30 g Sesamöl, geröstet
- 1 EL Austernsauce
- 2 TL brauner Zucker
- 2 - 3 Prisen Nelken, gemahlen (optional)
- 1400 g Wasser, etwas mehr zur Kühlung
- 30 g Zitronensaft (siehe Tipp)
- 2 Sternanis
Gebratenes Gemüse und Fertigstellung
- 50 g Wasser
- 2 EL Reiswein (siehe Tipp)
- 2 EL Reisessig
- 1 ½ EL Wasser
- 1 EL Maisstärke
- 3 EL Öl
- 100 g Zwiebeln, in Spalten
- 150 g Paprika, rot oder gelb, in Stücken
- 150 g Paradeiser, entkernt, in Spalten
- 1 Frühlingszwiebel, in Scheiben (ca. 2 mm), zum Garnieren
- Sesamsamen, zum Garnieren
- Jasminreis, zum Servieren (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 2222 kJ / 530 kcal
- Protein
- 51 g
- Carbohydrates
- 11 g
- Fat
- 31 g
- Saturated Fat
- 8 g
- Fibre
- 5 g
- Sodium
- 358 mg
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