Sous Vide Beef and Broccoli Stir Fry

Sous Vide Beef and Broccoli Stir Fry

So, even though I am not on a special diet or anything like that, I was still inclined to try it and I am glad I did. I’ll gladly do without ordering from the hole in the wall Chinese-esque joint around the corner.

Sous Vide Beef and Broccoli


  • 1 lb Tx Bar Organics Beef Stew Meat
  • 2 crowns broccoli
  • 1 red bell pepper, cut into strips
  • 6 Tbs beef tallow


  • 1 tsp arrowroot powder
  • 1 Tbs beef tallow
  • 1 garlic clove, crushed
  • 1 tsp salt
  • 1/2 tsp coconut aminos
  • 3 Tbs Chicken Stock
  • ¼ tsp black pepper


  • 1 tsp apple cider vinegar
  • 1 Tbs Coconut Aminos
  • 1 tsp arrowroot powder
  • 1 Tbs Sesame Chili oil


  • 1. Set your Sous-Vide bath to 132°F/55.5°C
  • 2. Mix marinade ingredients together in a mason jar or a marinating container, add the beef and make sure to coat it evenly. Then remove the air using a vacuum sealer. You can also try to do this in a regular vacuum sealer bag, freezing the beef and marinade together so they don’t come out of the bag when removing the air. Otherwise…
  • 3. Remove from marinator 30 minutes later and pour into a vacuum seal bag and remove the air.
  • 4. Place the vacuum sealed package into the Sous Vide bath. Cook for 12-24 hours.
  • 5. With 4 hours to go, cut broccoli tops from stems.
  • 6. In a medium saucepan, heat 6 Tbs tallow on medium heat and saute broccoli tops and bell pepper for 5 minutes.
  • 7. Remove vegetables from pan and place in a vacuum seal bag making sure veggies are evenly distributed.
  • 8. Place veggies in Sous Vide Supreme and allow to cook for 4 hours.
  • 9. With 10-15 minutes to go, dissolve arrowroot powder in chicken stock to make a paste and set aside.
  • 10. 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.
  • 11. While sauce is thickening, remove beef and veggies from Sous Vide bath and add to the sauce. Stir all ingredients until evenly coated. Serve immediately.

If you want to check out the original recipe on Pastured Kitchen, click here.