Sous Vide Beef with Crispy Noodles
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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.
Ingredients for 2
2 ribeye steaks (or whatever cut you prefer)
1 nest of noodles, boiled and drained
2 cups cooking oil (to deep fry noodles)
2 cups broccoli, boiled and drained
1 onion, sliced
2 cups (473 mL) warm chicken stock
2 tbs (30 g) corn starch
1 tbs (15 mL) fish sauce
Salt and pepper
Seal the steak in bags and cook at 134.6 F 57 C for 1-2 hours.
Combine chicken stock, corn starch and fish sauce in a bowl.
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.
Fry onion until soft then add broccoli, chicken stock, corn starch and fish sauce and reduce for a few minutes until thick.
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.