Sous Vide Teriyaki Beef Cubes
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Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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.
Place the bag in the water bath and set the timer for 1 hour.
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.
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.
When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and discard the marinade.
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.
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!