Sous Vide Beef Strip Loin in Sweet Sour Spiced Soy Broth

Ingredients

• 2 tbsp vegetable oil

• 3 shallots, thinly sliced

• 2 garlic cloves, thinly sliced

• 1 cm galangal, cleaned and sliced

• 2 salam leaves

• 400 ml beef stock

• 10 g tamarind pulp

• 3 tbsp sweet soy sauce (kecap manis)

• Salt, to taste

• Pepper, to taste

• Sugar, to taste

• 3 green tomatoes, cut into wedges

• 1 large red chili, sliced

• 10 bird’s eye chilies

• 25 g green beans

• 2 bilimbi (belimbing wuluh)

• 320 g beef striploin steak

• 1 tsp fried shallots

• Kemangi (lemon basil) leaves

• Edible flowers, for garnish

Method

1. Prepare the broth

   Heat the vegetable oil in a saucepan over medium heat. Add the shallots, garlic, and galangal, and sauté gently until fragrant.

   
   

2. Build the base

   Add the beef stock and salam leaves. Simmer for 1 minute, then stir in the tamarind pulp and sweet soy sauce.

   
   

3. Season and simmer

   Season with salt, pepper, and sugar to taste. Reduce heat and let the broth simmer gently for 10 minutes to deepen the flavor and aroma.

   
   

4. Strain the broth

   Strain the broth, allow it to cool slightly, and set aside for later use.

   
   

5. Sous vide the beef

   Season the beef striploin with salt and pepper. Place in a sous-vide bag with ½ cup of the prepared soy broth, vacuum seal, and cook in a sous-vide bath at 55°C for 3 hours.

   
   

6. Sear the beef

   Remove the beef from the bag and pat dry. Sear in a hot pan until evenly browned on all sides. Set aside.

   
   

7. Finish the broth and vegetables

   Reheat the remaining broth in a saucepan until it begins to boil. Add the tomatoes, chilies, green beans, and bilimbi. Reduce heat and simmer for 1 minute.

   
   

8. Plate and serve

   Remove from heat and arrange the vegetables with the broth in a soup plate. Slice the beef striploin to the desired thickness and place on top. Garnish with fried shallots, kemangi leaves, and edible flowers before serving.