Learn How to Make Healthy Mongolian Beef in the Sous Vide for your next dinner party or for a tasty meal to meal-prep for the week!
Guess what, guys? I don’t travel at all this week! Can I get an amen!?
Mark was out of town this weekend, so I was able to have some time to myself. I’m not alone very often because I don’t like to be! However, as I get older I’m learning that time alone is a GOOD thing. So, I worked a little bit, cleaned, and made plans here and there throughout the weekend. It was amaze. This upcoming week is one of those weeks that filled up unexpectedly. I think I have three happy hours and a couple different dinner plans. Yeah, that’s a lot.
I am looking forward to every single happy hour and dinner because I haven’t been able to see my people or network at all over the past couple months due to excessive travel and just general summer. I find that fall brings a special energy back into the air. Networking, fun fall events, charity dinners, and so much more. Linley and I have been brainstorming what to make this week for a fun dinner for guest and this How to Make healthy Mongolian Beef in the Sous Vide was a no-brainer.
Before I talk about this tasty dish, let’s chat about the sous vide.
Mark and I discovered the sous vide last year from Linley’s boyfriend Cole. Two years ago for Linley’s birthday Cole made 16 pounds of shredded pork made in the sous vide (read about that HERE). It was seriously amazing. From there Linley and Cole would always chat with us about all of the delicious food they were trying in their sous vide. Everything from soft boiled eggs to steak to chicken wings! Sous vide cooking is a technique where you use precise water temperature to cook food in a vacuum sealed bag (we like to call it a french crock pot). It has been around for years and we are just jumping on the bandwagon. Basically, your meat or whatever you are cooking in the sous vie has no possible way of overcooking because you set the temperature. That means, the longer you let it sit, the more tender and perfect it is WITHOUT overcooking.
Mark and I finally jumped on the sous vide train and bought the ANOVA Sous Vide. We LOVE the Anova Sous Vide because it is easy to use and has a very helpful app that allows you to control the temperature of your sous vide from your phone and has helpful tips and tricks. It makes using the sous vide so easy. Mark and I have loved testing out salmon, chicken, and (especially) STEAK. Sous vide steak is the best steak in the whole world because it is SO tender. After testing so many different things in the sous vide, Lin and I thought it was time to test sous vide recipes out on FFF.
Say hello to the most tender and delicious Mongolian Beef of all time. We knew our first sous vide recipe on Fit Foodie Finds had to be beef. Do not be scared of your sous vide. It is SO simple. All you have to do is put your meat in a vacuum seal bag with whatever spices or marinades you would like. Then, you pop it in a pot of water and all you have to do its set your sous vide to the correct temperature and time span.
By no means are we sous vide experts yet, but we are so excited to continue to learn more and experiment. Now, get yourself a sous vide and enjoy this How to Make Healthy Mongolian Beef in the Sous Vide.
VIDEO: 5-Ingredient Crock-Pot Mongolian Beef
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 15 minutes
- Yield: 6
- 1.5 lbs. flank steak
- 1/2 cup tamari
- 1/4 cup maple syrup
- 1/2 tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 1 tablespoon cornstarch
- First, prepare your sous vide by filing a 6-8 quart pot with water. Connect your sous vide to the pot* and set to 132ºF.
- Next, place tamari, maple syrup, ginger, garlic, red pepper flakes, salt, and pepper in a bowl. Mix well.
- Place flank steak and tamari mixture in a BPA -free vacuum seal bag. Seal the bag and gently massage the meat until it is evenly coated with tamari mixture.
- Next, vacuum seal your flank steak and place into the pot.
- Let cook for 24 hours**.
- Remove flank steak from the pot.
- Heat a castiron skillet over medium/high heat. Add olive oil to the cast iron skillet. When olive oil is fragrant, place the flank steak in the cast iron. Sear for one minute on each side.
- Remove from pan and set aside.
- Prepare the Mongolian beef sauce by pouring the juices from your sous vide bag into a medium saucepan and add 1 tablespoon of cornstarch. Bring to a boil, reduce heat, and let simmer for 5 minutes or until thickened.
- Slice flank steak and serve over rice and veggies. Pour sauce over the top of meat and enjoy!
- Read the instructions of your sous vide on how to connect your sous vide correctly
- We cooked the flank steak for 24 hours, however, you can take it out after only 5 hours as well. The longer it cooks, the more tender it will be.
If you are thinking about buying a sous vide– DO IT. The Anova retails for $149 and is the best thing I’ve invested in all year.