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Sous Vide Beef Noodle Salad

A comforting yet refreshing cold dish, perfect for December gatherings, combining tender beef and vibrant veggies over delicate noodles.

Cold dish
Prep 30m · Cook 45m · Total 1h 15m
12 ingredients

Embracing resilience in tough times, this dish symbolizes the joy of sharing meals with loved ones while navigating complex emotions. The sous vide technique ensures the beef remains tender, echoing the desire for clarity amidst confusion. The colorful noodles and fresh vegetables add brightness to the plate, promoting the spirit of togetherness and comfort during the holiday season. Inspired by Pro-Trump Influencers Stay Conspicuously Quiet About Epstein Files and Redacted Material in Some Epstein Files Is Easily Recovered.

Instructions

  1. In a bowl, combine soy sauce, honey, minced garlic, and grated ginger to create a marinade for the beef. Add the beef steak, ensuring it's well coated, and marinate for at least 30 minutes.
  2. Preheat a sous vide water bath to 54°C (130°F). Once marinated, place the beef in a vacuum-sealed bag and sous vide for 1 hour.
  3. While the beef cooks, prepare the rice noodles according to package instructions. Drain and set aside.
  4. In a large bowl, combine the cooked noodles, sliced bell pepper, julienned cucumber, sliced spring onions, and chopped cilantro.
  5. In a separate small bowl, whisk together sesame oil and lime juice to create the dressing. Pour over the noodle mixture and toss to combine.
  6. Once the beef is cooked, remove from the sous vide and sear in a hot pan for 1-2 minutes on each side for a nice crust. Let it rest for a few minutes before slicing thinly.
  7. To serve, plate the noodle salad and top with sliced beef. Garnish with additional cilantro if desired.