Thai Beef Marination Bag | Recipe by sousvidetools.com
Thai Beef Marination Bag
- COOK TIME: 2-5 hours
- PREP TIME: 5 Mins
- DIFFICULTY: Beginner
- SERVES: 4
Ingredients
- 500g beef steak, such as sirloin, rump or bavette
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 red chilli, finely sliced
- 1 garlic clove, grated
- 15g fresh ginger, grated
- 2 tbsp chopped coriander
- 1 tbsp chopped Thai basil or mint
Method
IN THE BAG: Thai Beef
Soy, fish sauce, lime, sesame oil, chilli, ginger, garlic and fresh herbs. A proper Thai-inspired marinade with plenty of punch.
Vacuum seal everything together and let the beef soak up all those flavours before cooking sous vide and finishing with a seriously hot sear.
Slice thinly, pile it up and spoon over those incredible juices.
- Combine the soy, fish sauce, lime juice, sesame oil and sugar.
- Add the chilli, garlic, ginger and herbs.
- Place the beef into a vacuum bag and pour in the marinade.
- Massage gently, then vacuum seal.
- Refrigerate for at least 1 hour, or overnight.
- Cook sous vide to your preferred temperature, then sear quickly over very high heat.
- Rest and slice thinly, spooning over any safe-to-use cooking juices before serving.
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