Ingredients

Sous Vide Chuck Steak

• Chuck Steak

Pan Fried Broccoli

• 1 large head broccoli [or two small]
• 1 tbsp avocado or grapeseed oil
• salt [to taste]

Savory Brown Sauce

• ½ medium onion
• 1 tsp neutral oil
• 2 tbsp dark soy
• ½ cup oyster sauce
• 1 in [10 g] ginger
• 3 cloves garlic
• 2 tsp agave [ or 2 ½ tsp sugar]
• 1 tbsp rice vinegar
• 1-3 tbsp shaoxing wine or water

White Rice

• 2 cups white rice

Instructions

1. Rice: Make some white rice using your rice variety of choice. Cook it based on your favorite method or package directions.
2. Prep: Dice the onion, grate the ginger and mince the garlic. Cut the broccoli into large florets. Split the florets in half so that there is a flat side to each piece. Make sure the beef is patted dry. Season with black pepper.
3. Sauce: In a microwave safe bowl, microwave the oil and onions until the onions soften. Add ginger and minced garlic to the microwave for a minute. Add the soy sauce, agave and oyster sauce to the bowl. Microwave for a minute. Remove the bowl from the microwave and add vinegar shaoxing wine to your desired consistency. Salt to preference. Strain if desired.
4. Pan-Fry: Heat a large carbon steel, cast iron or non-stick pan to medium-high heat. Once the pan is hot, add the oil and broccoli with the flat side down. Move the pan to ensure nothing is sticking. Salt the broccoli. Consider pressing down on the broccoli to get better browning. Once there is good browning or char, flip the pieces over. Add more oil as needed. Repeat until two sides of each piece are browned. Remove the broccoli and wipe the pan clean.
5. Sear: Using the same pan, sear the dry and seasoned sous vide chuck on medium-high heat. This should take a minute or two on each side. Sear all four sides. The color will be almost black when properly seared.