Pepper Steak Sous Vide Wok
Skip takeout and make this popular dish at home. Trust me, it tastes a million times better! Prep is under 15 minutes and the steak is cooked via sous vide so it's extra flavorful and tender.
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Servings: 5
Calories: 666kcal
Equipment
- Anova App for Sous Vide free to download
- 2 (1 gallon) seal-able bags (Ziploc)
Ingredients
- 4 New York Strip Steaks
- 16 oz Button Mushrooms
- 3 large Bell Peppers
- 1 bunch Green Onions
- 2 medium Yellow Onions
- 2 Garlic Cloves
- 3 tbsp Olive Oil 2 tbsp for wok and 1 tbsp for rice
- ¼ tsp Five-Spice Powder
- 1 ¼ cup Beef Broth ¼ for wok recipe and 1 cup for rice
- 1 tbsp Soy Sauce
- 1 tsp Cornstarch
- 1 tsp Sesame Oil
- 2 in chunk fresh Ginger ½ tsp ground ginger can be used
- 1 tbsp Spice Rub for steak Korean BBQ, Chili Lime, Salt/Pepper for example
- 1 cup rice Jasmine Rice is great!
- 1 tbsp butter
Instructions
Sous Vide Instructions
- Rub steaks with spices of choice and place in seal-able bags. Squeeze out as much air as possible from the bags and seal.
- Fill Sous Vide Tub with water per instructions.
- Immerse steaks in the tub. I highly recommend buying the tub that comes with a rack. If you don't have the rack, just pin the top of the bag between the tub and the cover.
- Place Sous Vide Machine in tub, plug in, and turn on.
- Download the Anova App to your phone. The App has a lot of recipes to try and you can just select the one you like and click to start the Anova. For this recipe, I set the temp and time manually by just clicking “Set Temp” and type in 130. I set the “Edit Timer” to 6 hours. Click “Start Anova”. Your phone does not need to stay near the machine and you can actually leave the house and run errands and it will still cook once it's set.
Wok Prep Instructions
- Prep ingredients while the steaks cook and set aside in covered bowls.
- Wash and slice mushrooms.
- Peel and cut onions in half, slice onions into thin strips
- Slice Peppers into long strips.
- Zest the ginger if you are using fresh.
Sous Vide Complete
- The Sous Vide will beep when the meat is finished. Just press the button to turn it off. Pull the meat out and thinly slice, removing any fat.
Rice Instructions
- In a medium size saucepan, on medium high heat, heat 1 tbsp olive oil and 1 tbsp butter.
- Rinse 1 cup rice and add to saucepan. Heat rice, stirring occasionally, until most rice grains become a light golden brown.
- Pour in 1 cup beef broth and let it bubble and sizzle. Stir. Add in 1 cup water. Reduce heat to low and cover for 10 minutes. Check rice to see if all the liquid has been absorbed and rice is tender. Turn off heat and set aside.
Putting it all together
- Turn wok to saute setting per instructions. Add 2 tbsp olive oil and sliced mushrooms. Saute mushrooms, stirring occasionally, until they turn golden brown.
- Add onions, minced garlic, five-spice powder, and ginger. Stir together and saute 2 minutes.
- Add pepper strips. Stir together and saute 1 minute.
- Add beef slices and any juice from the bag. Stir together and saute 2 minutes.
- In a small dish, whisk ¼ cup beef broth, 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil and add to wok. Stir together and turn off wok.
- Serve with rice.
- Enjoy!
Nutrition
Calories: 666kcal | Carbohydrates: 43g | Protein: 44g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 111mg | Sodium: 534mg | Potassium: 1106mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2314IU | Vitamin C: 98mg | Calcium: 62mg | Iron: 5mg
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