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

Name: Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 2 beef flank steaks; 30 g fresh root ginger; 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 star anise; 1400 g water; 30 g lemon juice; water; 50 g water; 2 Tbsp rice wine; 2 Tbsp rice vinegar; 1 Tbsp cornflour; 3 Tbsp oil; 100 g onions; 150 g tomatoes; 150 g peppers; 1 spring onion; sesame seeds; jasmine rice

4.7 16 évaluations

Préparation 25min

Total 2h 25min

4 portions

Ingrédients

Sous-vide Beef

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