Sous Vide Beef and Broccoli Stir Fry
I finally settled on a dish that is close to my heart in a sense that when I first made the switch to eating a paleo diet, this was something that I made early and often. This dish, you could say, is at least partially responsible for getting me through that initial month of paleo so that I could reap the benefits of eating this way. While it’s an older recipe of mine, I found that utilizing the Sous Vide method to cook a tougher cut of meat like stew meat for a long period of time, I was able to achieve not only great flavor, but a tenderness in the meat that I previously hadn’t.
Ingredients
- 1 lb1 lb1 lb Stew Beef
- 2 head2 head2 head Broccoli
- 111 Red Bell Pepper, cut into strips
- 6 Tbsp6 Tbsp6 Tbsp Tallow
- 1 tsp1 tsp1 tsp Arrowroot Powder
- 1 Tbsp1 Tbsp1 Tbsp Tallow
- 1 clove1 clove1 clove Garlic, crushed
- 1 tsp1 tsp1 tsp Salt
- .5 tsp.5 tsp.5 tsp Coconut Aminos
- 3 Tbsp3 Tbsp3 Tbsp Chicken Stock
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 tsp1 tsp1 tsp Arrowroot Powder
- 1 Tbsp1 Tbsp1 Tbsp Sesame Oil, Sesame Chili oil
Sauce
Marinade
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat Sous Vide Supreme to 132°F/55.5°C.
- Mix marinade ingredients together and add beef, coating evenly.
- Place beef and marinade to food safe pouch and vacuum seal making sure beef is evenly distributed in the bag.
- Put beef in Sous Vide Supreme. Beef will cook for 12-24 hours.
- With 4 hours to go, cut broccoli tops from stems.
- In a medium saucepan, heat 6 Tbs tallow on medium heat and saute broccoli tops and bell pepper for 5 minutes.
- Remove vegetables from pan and place in a food pouch and vacuum seal making sure veggies are evenly distributed in bag.
- Place veggies in Sous Vide Supreme and allow to cook for 4 hours.
- With 10-15 minutes to go, dissolve arrowroot powder in chicken stock to make a paste and set aside.
- In a saucepan, heat 1 tbs tallow on high heat and stir fry garlic for 30 seconds.
- Reduce heat to medium and add arrowroot paste, coconut aminos, chicken stock, salt and pepper. Heat a few minutes until sauce thickens slightly. Turn heat off, but leave pan on the burner.
- While sauce is thickening, remove beef and veggies from Sous Vide Supreme and add to the sauce. Stir all ingredients until evenly coated. Serve immediately.
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My Notes:
About This Recipe
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Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 422 |
Fat: | 31 g |
Carbohydrates: | 4 g |
Protein: | 24 g |
Cholesterol: | 88 g |
Sodium: | 769 mg |
Fiber: | 0 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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