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Sous Vide Beef and Vegetable Stir Fry Recipe

Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto.

Sous vide steak vegetables 2

Flank steak only needs to be heated through, but I often let it go for up to 24 hours to really tenderize it. I prefer my steaks cooked to 130°F (54.4°C), but you can use any temperature you like your steaks cooked at. Just be sure not to cook below 127°F (52.8°C) for more than a few hours.

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about flank steak from my How to Sous Vide Beef Flank Steak article or view all my sous vide Beef articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Beef and Vegetable Stir Fry Recipe

  • Published: March 22, 2019
  • By Jason Logsdon
  • Cooks: 130°F (54.4°C) for 2 to 4 hours, or up to 24 hours
  • Serves: 4

Ingredients for Sous Vide Beef and Vegetable Stir Fry

Sous vide steak vegetables 4
  • For the Sous Vide Flank Steak

  • 1 to 2 pounds flank steak (450 to 900g)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • For the Vegetable Stir Fry

  • 1 red onion, diced
  • 1/2 pound shitake mushrooms (225g)
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 cup broccoli florets
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • For the Pea Pesto

  • 2 cloves garlic, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoon olive oil
  • 2 teaspoons chopped fresh basil leaves
  • 1 teaspoon chopped fresh tarragon leaves
  • 3 fresh mint leaves, chopped
  • 1 cup frozen peas, thawed
  • To Assemble

  • Fresh basil leaves

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Cooking Instructions for Sous Vide Beef and Vegetable Stir Fry

For the Sous Vide Flank Steak

Preheat a water bath to 130°F (54.4°C).

Mix the spices together in a small bowl. Sprinkle the spice mixture over the steak then place in a sous vide bag. Seal the bag and cook for 2 to 4 hours, or up to 24 hours, until heated through or tender.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Vegetable Stir Fry

Heat some oil in a pan over medium-high heat. Add the onion and cook until beginning to soften. Add the shitake mushrooms, red pepper, garlic and ginger then cook until starting to soften. Add the broccoli, water, soy sauce and lemon juice then cover and cook until tender. Drizzle in the honey and stir to combine. Remove from the heat then salt and pepper to taste.

For the Pea Pesto

Add all the ingredients to a blender or food processor and process until it forms a smooth puree. Salt and pepper to taste adding water as needed to thin it out until it is the thickness you desire. It is ready to serve at this point but can benefit from resting in the refrigerator for a few hours for the flavors to fully meld.

Sous vide steak vegetables 1

To Assemble

Take the sous vide bag out of the water and remove the cooked flank steak. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the flank steak then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Slice the flank steak.

Spoon the vegetable stir fry onto a plate and top with the flank steak. Add a spoonful of the pea pesto, sprinkle with the basil leaves, drizzle with olive oil, then serve.

Nutritional Information for Sous Vide Beef and Vegetable Stir Fry

  • Calories: 405
  • Fat: 18g
  • Protein: 43g
  • Carbohydrate: 19g
  • Fiber: 5g
  • Sugar: 8g
  • Cholesterol: 104mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Beef and Vegetable Stir Fry Recipe

4 Ingredients: 1 to 2 pounds flank steak (450 to 900g)Snippet|meats_ingredient_really_like_beef 1/2 teaspoon garlic powder 1/4 teaspoon ground cumin 1 red onion diced 1/2 pound shitake mushrooms (225g) 1 red bell pepper diced 3 cloves garlic minced 1 tablespoon minced ginger 1 cup broccoli florets 1 tablespoon water 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 1 teaspoon honey 2 cloves garlic roughly chopped 1 tablespoon fresh lemon juice 2 tablespoons freshly grated Parmesan cheese 2 tablespoon olive oil 2 teaspoons chopped fresh basil leaves 1 teaspoon chopped fresh tarragon leaves 3 fresh mint leaves chopped 1 cup frozen peas thawed Fresh basil leaves
5.0 stars - based on 1 reviews
Flank steak is a flavorful cuts of meat and cooked by sous vide tenderizes it into amazing. This sous vide beef and veggie stir fry is topped with a pea pesto what pops with flavor.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.