Well this was the prepped dinner for this week

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Non ground beef is awkward to make ahead of time since when you reheat it, the steaks texture Is really not the best.

But last week the fox wanted new york strips, so instead of cooking it I vacume sealed the individual steaks in seasoning, cooked the potatos and then used a sous vide for the steaks the day of and then reheated the potatoes

It worked a treat

So I decided to try the same trick with the beef bowl

In the future I would not use a stew beef and I should have gotten a roast and cut it to fit

This meathod does require a few specialised pieces of equipment, in a vacume sealer, and vacume bags, and a sous vide circulator, and a bonus culinary flame thrower can help

Now bare with me this seems convoluted but its still pretty easy

Okay this gets you 10 servings

Orange Ginger Beef Bowl with Cucumber salad

Ingrediants
5 pounds of a lean beef cut into bite sized pieces
2 1/2 cups uncooked rice
10 salad cukes sliced as thin as you can (i did rounds)
1 cup rice wine vinegar
4 table spoons crushed red pepper
2 table spoon sugar
4 cups beef bone broth
2 bottles of g. Huaghes orange ginger marinade
2 tables spoons corn starch
salt, pepper and garlic powder to season

Prep Steps
1. Divide your beef into 8 ounce portions seasoning with salt, pepper and garlic powder to taste.
2. Vacume seal the individual portions of uncooked seasoned beef in cooking bags and refreigerate till time ready to eat.
3. Cook the rice, and divide evenly between your serving containors
4. in a bowl add your cucumber, sprinkle the sugar over it, as well as 2 tablespoons of the red pepper flakes
5. Pour the rice vinager over the cukes before mixing well, set aside in the fridge to chill for atleast half an hour
6. onces soaked divide equally into the serving containers with the rice
7. in a bowl add your broth, marinade, and remaining red pepper and mix well
8. add a little water to the corstarch to make a slurry, before adding it to the sauce mix.
9. divide the sauce into 10 individual containers and pop that into the fridge

Cooking
1. 2-3 hours before the meal set up the sous vide, set to your desired doneness level and submerge as many portions of steak as you want to serve
2. Let it cook in the sous vide for 2-3 hours before removing it from the water
3. Remove the servings of rice and cukes from the fridge, spooning the cukes into a bowl before heating up the rice in the microwave
4. Open the sous vide bags and add to a hot skillet. (If you have one you can use a culinary torch to char the steak bites before tossing into the skillet)
5. add a portion of the sauce for every portion of beef stirring to coat as the sauce thickens.
6. divide the beef into equal portions with the rice.

This came out really well, dispite my use of stew beef we had a great taste