Sous Vide Teriyaki Beef Cubes

These fillet steak cubes are tender, bite-sized and have a lovely lick of teriyaki flavour in every mouthful. Add these cubes to your favorite rice or noodle dish and you have a delicious meal prepared for friends and family. We’ve cooked the steaks for an hour, which is just enough time to break down the fibers but not so much that the steak becomes mushy. You can either use the sauce to dip, or just tip the whole lot over the noodles — both ways are delicious!

Author

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: 01:00

Temperature : 134.6F / 57C

Ingredients

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

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Slice the steaks into small, bite-sized pieces. Transfer to a large zipper lock bag with 1/2 cup teriyaki sauce. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 hour.
4. 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.
5. 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.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and discard the marinade.
2. Heat sesame oil in a large skillet over high heat. When the oil just begins to smoke, add the beef and then the remaining 6 tablespoons teriyaki sauce. Cook for 5 seconds and then immediately remove from heat.
3. 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!