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Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
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 (opcional)
- 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)
o 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)
- Inf. nutricional
- por 1 portion
- Calorías
- 2437 kJ / 583 kcal
- Proteína
- 47 g
- Carbohidratos
- 15 g
- Grasa
- 36 g
- Grasa saturada
- 9 g
- Fibra
- 3 g
- Sodio
- 1238 mg
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