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

Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry
4.7 15 évaluations
Prép. 25min
Total 2h 25min
4 portions
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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
Stir-fry Vegetables and Assembly
  • water plus 1½ Tbsp for mixing with cornflour
    50 g
  • rice wine (see tip)
    2 Tbsp
  • rice vinegar
    2 Tbsp
  • cornflour
    1 Tbsp
  • oil
    3 Tbsp
  • onions halved then sliced in half-moon rings
    100 g
  • tomatoes cored, quartered
    150 g
  • peppers red or yellow, cut in pieces (2 cm)
    150 g
  • spring onion thinly sliced (approx. 2 mm), for garnishing
    1
  • sesame seeds for garnishing
  • jasmine rice for serving (see tip)

Niveau

moyen

Infos nut. par 1 portion

Sodium 1238 mg
Protides 47 g
Calories 2437 kJ / 583 kcal
Lipides 36 g
Fibre 3 g
Graisses saturées 9 g
Glucides 15 g

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Également présenté dans

Welcome to the World of Sous-vide 13 Recettes
Royaume-Uni et Irlande

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