Sous Vide Beef with Crispy Noodles

Anova Culinary

Beef with crispy noodles is a takeaway favourite, but this is a slightly more high-end version, which uses sous vide to cook the beef to tender perfection. After being cooked at 134.6F/57 C, this steak is medium-rare. It's served alongside a nest of crispy noodles with some veggies and sauce poured over the top.


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 02:00

Temperature Options:

Medium rare
134.6F / 57C



  1. Seal the steak in bags and cook at 134.6 F 57 C for 1-2 hours.
  2. Combine chicken stock, corn starch and fish sauce in a bowl.
  3. Heat up the oil and deep fry the noodles, half at a time, for 5 minutes each side or until crispy (flip over half way through), then set aside on paper towels.
  4. Fry onion until soft then add broccoli, chicken stock, corn starch and fish sauce and reduce for a few minutes until thick.

Finishing Steps

  1. Pat steaks dry, season with salt and pepper and sear for 1 minute each side using some of the oil that you used to deep fry the noodles, then slice. Serve noodles on the bottom, then veg mixture on top, then finally the sliced steak over the whole thing. Season the steak again with salt and pepper.