Sous Vide Beef and Vegetable Stir Fry Recipe (2024)

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Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto.

Flank steak only needs to be heated through, but I often let it go for up to 24 hours to really tenderize it. I prefer my steaks cooked to 130°F (54.4°C), but you can use any temperature you like your steaks cooked at. Just be sure not to cook below 127°F (52.8°C) for more than a few hours.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about flank steak from my How to Sous Vide Beef Flank Steak article or view all my sous vide Beef articles.

Sous Vide Beef and Vegetable Stir Fry Recipe

• Published: March 22, 2019
• By Jason Logsdon
• Cooks: 130°F (54.4°C) for 2 to 4 hours, or up to 24 hours
• Serves: 4

Ingredients for Sous Vide Beef and Vegetable Stir Fry

• For the Sous Vide Flank Steak

• 1 to 2 pounds flank steak (450 to 900g)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin

• For the Vegetable Stir Fry

• 1 red onion, diced
• 1/2 pound sh*take mushrooms (225g)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 cup broccoli florets
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey

• For the Pea Pesto

• 2 cloves garlic, roughly chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoon olive oil
• 2 teaspoons chopped fresh basil leaves
• 1 teaspoon chopped fresh tarragon leaves
• 3 fresh mint leaves, chopped
• 1 cup frozen peas, thawed

• To Assemble

• Fresh basil leaves

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See Also

A Chicken Adobo Recipe That's a Family HeirloomThe Best Spanish Beef and Rice Bake Recipe (Mexican Casserole)Simple Recipe for a Cherry-Laden Dutch Baby or Puffy Cherry PancakeThe Best Fried Cabbage Recipe

Cooking Instructions for Sous Vide Beef and Vegetable Stir Fry

For the Sous Vide Flank Steak

Preheat a water bath to 130°F (54.4°C).

Mix the spices together in a small bowl. Sprinkle the spice mixture over the steak then place in a sous vide bag. Seal the bag and cook for 2 to 4 hours, or up to 24 hours, until heated through or tender.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Vegetable Stir Fry

Heat some oil in a pan over medium-high heat. Add the onion and cook until beginning to soften. Add the sh*take mushrooms, red pepper, garlic and ginger then cook until starting to soften. Add the broccoli, water, soy sauce and lemon juice then cover and cook until tender. Drizzle in the honey and stir to combine. Remove from the heat then salt and pepper to taste.

For the Pea Pesto

Add all the ingredients to a blender or food processor and process until it forms a smooth puree. Salt and pepper to taste adding water as needed to thin it out until it is the thickness you desire. It is ready to serve at this point but can benefit from resting in the refrigerator for a few hours for the flavors to fully meld.

To Assemble

Take the sous vide bag out of the water and remove the cooked flank steak. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the flank steak then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Slice the flank steak.

Spoon the vegetable stir fry onto a plate and top with the flank steak. Add a spoonful of the pea pesto, sprinkle with the basil leaves, drizzle with olive oil, then serve.

Nutritional Information for Sous Vide Beef and Vegetable Stir Fry

• Calories: 405
• Fat: 18g
• Protein: 43g
• Carbohydrate: 19g
• Fiber: 5g
• Sugar: 8g
• Cholesterol: 104mg

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All tags for this article:Sous Vide, Sous Vide Beef , Sous Vide Flank Steak, Vegetable

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