Sous Vide Pepper Steak

Name: Sous Vide Pepper Steak
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: Chinese-American
Ingredients: 500 g pack of beef cubes; 1 Clove garlic, smashed; Salt, to taste; Pepper, to taste; 1 tbsp extra virgin olive oil; 2 Bell peppers (any colour you like), sliced; 1/2 Medium onion, sliced into sticks; Peppersteak sauce:; 1 cup beef broth; 1 tbsp soy; 1 tbsp brown sugar; 1 tbsp cornstarch; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp pepper; 5 drops sesame oil; 1 tbsp (salted) butter

Lisa

2 years ago

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Sous Vide Pepper Steak

I’m absolutely in love with my Sous Vide. I use it as often as I can. So much so that I wanted to buy a second one in case my current one were to break. Mike told me I need therapy 🤷‍♀️

Anyway, I didn’t buy the second sous vide 🙄

I present my Sous Vide Pepper Steak, it’s crunchy peppers and onions coated in a tangy stir fry sauce. The beef though is what sets this recipe apart. It’s slow cooked then pan seared in butter. You’re going to want a second sous vide too…

This is how you make it:

Set the temperature on your water bath to 140 (this is for medium).

Season the beef well and place the meat in a ziplock freezer bag. Gently push all air out of the bag and submerge the bag in the water bath.’ Check out this great tip to learn how to naturally vacuum seal your food HERE.

I cooked the beef cubes for 8 hours but you can do this unto 24 hours.

Check out this great resource for cooking times and temps HERE.

Once the beef has been removed from the bag, pat it dry with a paper towel. Don’t panic! Its going to look like boiled meat but don’t worry because that’s normal.

In a deep pan, preheat the oil on high. When it’s hot (it will ripple) add the veggies to the pan and season lightly with salt and pepper. Sauté veggies for 4-5 minutes then set aside.

Prepare the Stir fry sauce by whisking together al ingredients, set aside.

Return the same pan you sautéed the veggies in, when the pan is screaming hot add the butter and the beef. Sear for 1-2 minutes per side.

Drop the heat on the pan to medium-low and return the veggies, plus juices to the pan.

Give the stir fry sauce another quick mix then add it to the pan, let it come to a boil then simmer it on medium-low until the sauce has thickened.

Serve immediately!

I’ve adapted the classic Chinese stir fry by adding the slow cooking process of Sous Vide. The beef will melt in your mouth only to be complimented by the crunchy peppers and onion in a tangy, salty stir fry sauce.

Other recipes you may like:

Sous Vide Roast Beef

Slow Cooker Pepper Steak

Pork Stir Fry

Sous Vide Pepper Steak

Author: Lisa G Cooks
Total Time: 8 hours 5 minutes
Yield: 4-6 1x

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Description

I’ve adapted the classic Chinese stir fry by adding the slow cooking process of Sous Vide. The beef will melt in your mouth only to be complimented by the crunchy peppers and onion in a tangy, salty stir fry sauce.

Ingredients

Scale

500 g pack of beef cubes

1 Clove garlic, smashed

Salt, to taste

Pepper, to taste

1 tbsp extra virgin olive oil

2 Bell peppers (any colour you like), sliced

1/2 Medium onion, sliced into sticks

Peppersteak sauce:

1 cup beef broth

1 tbsp soy

1 tbsp brown sugar

1 tbsp cornstarch

1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

5 drops sesame oil

1 tbsp (salted) butter

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Instructions

Set the temperature on your water bath to 140 (this is for medium).

I cooked my roast for 8 hours but you can do this unto 24 hours.

Check out this great resource for cooking times and temps HERE.

Once the beef has been removed from the bag, pat it dry with a paper towel. Don’t panic! Its going to look like boiled meat but don’t worry because that’s normal.

In a deep pan, preheat the oil on high. When it’s hot (it will ripple) add the veggies to the pan and season lightly with salt and pepper. Sauté veggies for 4-5 minutes then set aside.

Prepare the Stir fry sauce by whisking together al ingredients, set aside.

Return the same pan you sautéed the veggies in, when the pan is screaming hot add the butter and the beef. Sear for 1-2 minutes per side.

Drop the heat on the pan to medium-low and return the veggies, plus juices to the pan.

Give the stir fry sauce another quick mix then add it to the pan, let it come to a boil then simmer it on medium-low until the sauce has thickened.

Serve immediately!

Notes

Serve with your favourite rice or noodles.
Originally posted on 24 February, 2021 🙂

Prep Time: 5 Minutes
Cook Time: 8 Hours
Category: Main
Method: Sous Vide
Cuisine: Chinese-American