2.5 hours
3 Servings
pan-fry
600g Chuck steak
50g Carrot, sliced or batonnet
50g Broccoli florets
½ piece Onion, sliced
2 pieces Okra
Some Garlic butter (for searing or finishing)
2½ tbsp Barbecue sauce
Salt, to taste
Some Mustard (e.g., Dijon or whole grain)
Some Sweet chili sauce
1
Slice the carrot and onion; blanch the broccoli and okra, then set aside.
2
Take an empty bowl and fully massage the chuck steak with marinating sauce well.
3
Place the marinated chuck steak in a Ziploc bag. Place the Ziploc bag in the pot with cold water. Squeeze the air out completely and press to close the Ziploc bag in a vacuum state.
4
Fill a pot about 80% full with water and heat it (using an induction cooker or electric pot) to maintain a temperature of around 50°C. Submerge the vacuum-sealed beef and let it cook for 2 hours.
5
Remove the beef slices after sous vide. Sauté with garlic butter until golden browned on both sides.
6
Adjust the sauté time according to your favorite beef tenderness.
