Servings: people
Asian Steak Salad
This delicious Asian steak salad is bursting with great flavor and relatively easy to make. To ensure our meat was perfectly cooked all the way through, it was prepared sous vide.
Equipment
- Sous Vide
Ingredients
- 800 gram Beef Tip Roast
- 1 pcs. Red Onion
- 200 gram Tomato Small/cherry
- 100 gram Haricot'S Vert Green beans
- 0.25 bunch Mint Fresh
- 0.5 bunch Cilantro Fresh
- 1 pcs. Chili Fresh
- 54 gram Fish Sauce
- 75 gram Lime Juice
- 25 gram Sugar
Instructions
The Meat
- Season the meat with salt and pepper and vacuum pack it.
- Cook it for 10 hours at 54 degrees Celsius (129 degrees Fahrenheit) in sous vide/water bath.
- Take the meat out of the water bath, out of the bag, and dry it well.
- Quickly sear it, either on the grill or in the pan.
- Cut the meat into thin slices, and it's ready to serve.
Salad
- Start by peeling the red onion and slicing it thinly.
- Quickly blanch the beans and cut them in half.
- Finely chop the coriander and mint leaves and cut the chili into smaller pieces.
- Mix the fish sauce, sugar, and lime juice together in a large bowl to make a dressing.
- Mix all the ingredients together in the bowl and toss well, so everything gets a chance to absorb some of the dressing.
- Adjust the taste with fish sauce, sugar, or lime juice.
- Optionally garnish with fresh sprouts.
Notes
Although you "only" need about 200 grams/person for this salad, it makes the most sense to make an entire roast (typically 1.5-2.5 kg) at once and freeze the part you don't use for the dish. The key is to freeze the meat immediately, as there are ideal conditions for bacteria in the temperature range between 10-50 degrees Celsius (50-122 degrees Fahrenheit).