Mongolian Beef (Sous Vide)
Mongolian beef prepared sous vide. The source page contained only the title and photos; method below reconstructed / classic proportions.
🍳 Cook: 2 min
Ingredients
| — | beef (flank or sirloin) |
| — | soy sauce |
| — | brown sugar |
| — | fresh ginger |
| — | garlic |
| — | green onions |
| — | oil for searing |
Instructions
(reconstructed / classic proportions)
- Slice the beef (flank or sirloin) thinly against the grain.
- Vacuum-seal the beef with a little soy sauce and cook sous vide at 131-135°F / 55-57°C for 2-4 hours until tender.
- Make the sauce: combine soy sauce, brown sugar, grated ginger, minced garlic and a little water; simmer until slightly thickened.
- Remove the beef from the bag and pat dry.
- Quickly sear the beef in a hot wok or skillet with a little oil.
- Add the sauce and toss to coat and glaze the beef.
- Stir in sliced green onions, serve over steamed rice.