![Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/51ea5c3b-3df5-484a-9ca5-b5396dc5d665/Derivates/a2511a22-bf29-4046-958d-4f79391888e6.jpg)
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Ingredients
Sous-vide Beef
- 2 beef flank steaks (approx. 400 g each, see tip)
- 30 g fresh root ginger, peeled, cut in round slices (2 mm)
- 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 - 3 pinches ground cloves, to taste (optional)
- 2 star anise
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
-
30
g lemon juice, freshly squeezed (see tip)
or 1 tsp ascorbic acid powder - water, cold, for cooling
Stir-fry Vegetables and Assembly
- 50 g water, plus 1½ Tbsp for mixing with cornflour
- 2 Tbsp rice wine (see tip)
- 2 Tbsp rice vinegar
- 1 Tbsp cornflour
- 3 Tbsp oil
- 100 g onions, halved then sliced in half-moon rings
- 150 g tomatoes, cored, quartered
- 150 g peppers, red or yellow, cut in pieces (2 cm)
- 1 spring onion, thinly sliced (approx. 2 mm), for garnishing
- sesame seeds, for garnishing
- jasmine rice, for serving (see tip)
- Nutrition
- per 1 portion
- Calories
- 2437 kJ / 583 kcal
- Protein
- 47 g
- Carbohydrates
- 15 g
- Fat
- 36 g
- Saturated fat
- 9 g
- Fiber
- 3 g
- Sodium
- 1238 mg
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