
Geräte und Zubehör
Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry
Vorbereitung 25 Min
Gesamt 2 Std. 25 Min
4 portions
Zutaten
Sous-vide Beef
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beef flank steaks (approx. 400 g each, see tip)2
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fresh root ginger peeled, cut in round slices (2 mm)30 g
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garlic cloves3
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dark soy sauce40 g
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light soy sauce50 g
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toasted sesame oil30 g
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oyster sauce1 Tbsp
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brown sugar2 tsp
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ground cloves (optional) to taste2 - 3 pinches
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star anise2
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water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)1400 g
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lemon juice freshly squeezed (see tip)30 g
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water cold, for cooling
Stir-fry Vegetables and Assembly
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water plus 1½ Tbsp for mixing with cornflour50 g
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rice wine (see tip)2 Tbsp
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rice vinegar2 Tbsp
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cornflour1 Tbsp
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oil3 Tbsp
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onions halved then sliced in half-moon rings100 g
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tomatoes cored, quartered150 g
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peppers red or yellow, cut in pieces (2 cm)150 g
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spring onion thinly sliced (approx. 2 mm), for garnishing1
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sesame seeds for garnishing
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jasmine rice for serving (see tip)
Nährwerte pro 1 portion
Brennwert
583 kcal /
2437 kJ
Eiweiß
47 g
Fett
36 g
Kohlenhydrate
15 g
Ballaststoffe
3 g
gesättigte Fettsäuren
9 g
Natrium
1238 mg