Mongolian Sous Vide Flank Steak Recipe

Mongolian Sous Vide Flank Steak is a tender and flavorful dish that showcases the unique cooking technique of sous vide. The flank steak is marinated in a savory Mongolian sauce, then cooked to perfection in a water bath. The result is a melt-in-your-mouth steak that is juicy and full of flavor. Serve it with steamed rice and vegetables for a complete and satisfying meal.

4.1
11 Rating -
Rate
Non Vegdiet
1 day 15minstotal
15minsPrep
1 day Cook
1 day 15m.total
15m.Prep
1 day Cook
Mongolian Sous Vide Flank Steak
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Ingredients for Mongolian Sous Vide Flank Steak Recipe

  • 0.17 pound Flank Steak
  • 1/25 cup Soy Sauce
  • 0.33 tablespoon Hoisin Sauce
  • 0.33 tablespoon Brown Sugar
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Grated Ginger
  • 0.17 teaspoon Sesame Oil
  • as needed Steamed Rice And Vegetables, For Serving

Directions: Mongolian Sous Vide Flank Steak Recipe

Cooking Directions

  • STEP 1.In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, garlic, ginger, and sesame oil.
  • STEP 2.Place the flank steak in a resealable bag and pour the marinade over it.
  • STEP 3.Seal the bag and refrigerate for at least 2 hours or overnight.
  • STEP 4.Preheat the sous vide water bath to 135掳F (57掳C).
  • STEP 5.Place the bagged steak in the water bath and cook for 4-6 hours.
  • STEP 6.Remove the steak from the bag and pat dry with paper towels.
  • STEP 7.Heat a skillet over high heat and sear the steak for 1-2 minutes on each side.
  • STEP 8.Let the steak rest for a few minutes before slicing.
  • STEP 9.Serve with steamed rice and vegetables.

Cooking Tips

  • If you don't have a sous vide machine, you can marinate the steak and cook it in a preheated oven at 375掳F (190掳C) for about 20-25 minutes.
  • For a spicier version, add some red pepper flakes or Sriracha sauce to the marinade.
  • Make sure to pat the steak dry before searing to achieve a nice crust.

Storage and Serving

  • Store any leftover steak in an airtight container in the refrigerator.
  • Reheat in a skillet or oven until heated through.
  • Serve with steamed rice and vegetables for a complete meal.
Nutrition
value
162
calories per serving
6 g Fat6 g Protein19 g Carbs2 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    6g
  • Carbs
    19g
  • Fiber
    2g

MacroNutrients

  • Carbs
    19g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    49mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    46mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp