Sous Vide Beef Bulgogi Bowls Recipe

Add steak to a large gallon-sized zip-top freezer bag.

Add the grated ginger, garlic, soy sauce, brown sugar, rice wine vinegar, sesame oil, and black pepper to the bag and mix well.

Seal the bag by using the water-displacement method to help press out all the air, by just slowly lower the bag with the steak into the water, letting the pressure of the water press the air through the top of the bag.

Once the top of the bag reaches the water line and all the air has been released, seal the bag. This can be done in the pot of water as it heats. (Just be careful if the water is already steaming)

Fill a pot with water and place your immersion circulator inside.

Set the temperature to 130 degrees F and let the water come up to temperature.

Once the water has come to the temperature, submerge the sealed bag of steak completely to ensure the food cooks evenly.

Cook for at least 2 hours or up to 3 hours, then remove from the water and turn off the circulator.

Meanwhile, prepare rice, stir together the sauce, and prepare garnishes.

Stir together the chili sauce, soy sauce, honey, and lime juice. and reserve about ¼ cup to drizzle on the bowls later.

Use the rest of the sauce when searing the steak.

When the steak is ready, remove it from the water and let it rest for 10 minutes.

Remove the beef with tongs from the bag and slice the meat against the grain into thin strips.

Heat 1 tablespoon of oil in a large skillet over high heat, then add the sliced beef to the pan, sautéing for 1 minute to develop a quick sear. (Don’t crowd the pan. Cook in batches if needed.)

Add the reserved sauce to the skillet with the beef, and combine for another 15 to 20 seconds.

Serve the beef over rice with juices from the skillet. Sprinkle with sesame seeds and add some kimchi on the side.

Garnish with cilantro and/or Thai basil.

Drizzle the bulgogi sauce over the dish.