Sous Vide saikoro style steak cubes with Bok Choy and noodles

 

  • 2 (7-ounce) filet mignon steaks
  • 1/2 cup plus 6 tablespoons teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons chopped fresh chilies
  • 1 1/2 tablespoons sesame seeds, toasted
  • 1 onion chopped
  • 8 oz mushrooms
  • Udon or rice noodles
  • 2 tablespoons sesame oil
  • 1 tablespoons finely chopped scallion, for garnish

serve with sous vide bok choy and udon noodles

    • Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC)IMG_0078[1]

    • Transfer to a large zipper lock bag with 1/2 cup teriyaki sauce. Seal the bag using the water immersion technique.

    • Place the bag in the water bath and set the timer for 1 hour.IMG_0080[1]

    • While the beef is cooking, prepare the sauce: Combine soy sauce and chopped chiles in a small bowl. Divide between two serving bowls and top with sesame seeds, if desired.

      Cook the onions on low heat  with butter until caramalized, around 30-45 minutes, set aside

      IMG_0079[1]IMG_0082[1]

      Cook the mushrooms with garlic butter, set aside

    • When the timer reaches about 10 minutes, prepare the noodles according to the package directions. Drain and transfer to a serving platter. Cover to keep warm.

      • When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and discard the marinade.

        Cube the beef in 1.5 inches

      • Heat sesame oil and garlic butter in a large skillet over high heat. When the oil just begins to smoke, add the beef and sear quickly on all sidesIMG_0081[1]

        and then the remaining 6 tablespoons teriyaki sauce. Cook for 5 seconds and then immediately remove from heat.

      • Transfer beef and sauce to the serving platter with the noodles and garnish with scallions and sesame seeds. Serve with the chili-soy dipping sauce. Enjoy!

IMG_0083[1] IMG_0084[1]

 

 

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