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

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

4.7 15 rating

Przygotowanie 25 min

Czas całkowity 2 godz. 25 min

4 portions

Składniki

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 (opcjonalnie) 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)

Poziom trudności

średni

Wartości odżywcze na 1 portion

Sód 1238 mg

Białko 47 g

Kalorie 2437 kJ / 583 kcal

Tłuszcz 36 g

Błonnik 3 g

Tłuszcz nasycony 9 g

Węglowodany 15 g

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