Siphon Marinated Sous Vide Teriyaki Steak Noodles
Teriyaki sauce was made for beef and noodles, giving deep, sweet, unctuous flavours that are nothing short of ravishing. These teriyaki steak noodles won’t disappoint! Don’t worry if you don’t have a siphon or sous vide – you can marinate the steak in these noodles overnight, and fry the steak as you normally would.
Siphon marinated sous vide teriyaki steak noodles uses a few modern techniques to elevate simple beef noodles to new levels. It’s the first time I’m using a siphon to speed-marinate my beef, and then my beloved sous vide to cook to a perfect medium-rare. This is a mix of both a blog-ready recipe, and a development of techniques, so bare with me as I waffle through my meanderings!
Big fat udon noodles, when cooked with the right amount of care and an abundance of flavour, are fantastic things. They suck up umami rich flavours like soy, and spit them back out in a huge party in your mouth. Ok, that might be a little too graphic to be appetising, but I love them! They’re one of my favourite comfort foods.
Cooking them is a piece of pie as well, as they’re made to be thrown around a hot wok with little regard for their wellbeing. But the steak on the other hand – he’s a bullish affair that demands attention. Overcooked steak upsets me. It’s truly terrible. So, based on steak alone, the sous vide becomes an idol in my world. That cheeky pink grin that a medium-rare steak strikes at you is a beautiful thing, and sous vide gets it right every single time.
However if you don’t have a sous vide cooker, then fear not. Cooking your steak in a pan will achieve good results. This recipe isn’t lost!
So what’s the deal with the siphon? Well, the very basics of the premise is that it uses pressure from the gas to force the marinades flavour into the meat in a fraction of the time that is usually required. It is quite literally pushing the liquids into the meat. This is simply a time saving, however. If you don’t have a siphon, then overnight marinating will work equally as well.
I’m including this in Fiesta Friday – a big thanks to these guys for having me Suzanne @ apuginthekitchen and Zeba @ Food For The Soul! Do please follow the links and visit all the good guys posting other fantastic stuff, plus don’t forget to comment comment comment!
Siphon Marinated Sous Vide Teriyaki Steak Noodles
- 8-10 oz Sirloin steak
- 4 Tbsp Soy sauce
- 2 Tbsp Brown sugar
- 2 Tbsp Water
- 2 Tbsp Mirin
- 1 1/2 Tbsp Honey
- 2 tsp Toasted Sesame oil
- 1 tsp Garlic powder
- 2 Tbsp Groundnut oil
- 1/2 Onion sliced
- 2 x 150g Udon noodles pack I used Amoy straight to wok brand
- 3 Spring onions sliced
- 1 Tbsp Fresh coriander chopped, to serve
- 1 tsp Sesame seeds to serve
- Juice of 1/2 lime to serve
- Preheat the sous vide to 54C
- Mix together the soy, sugar, water, mirin, honey, sesame oil, and garlic powder. Stir well until all the sugar has dissolved.
- Either marinate overnight, or place into a whipping siphon along with the steak. Pressurise with two 8g chargers, shake, and refrigerate for 20 minutes.
- Vent the siphon to release the pressure and remove the steak. Save the leftover marinating juices.
- Pat the steak dry, vacuum seal, and cook sous vide at 54C for 1 hour 30 minutes
- Heat 1 Tbsp of oil in a frying pan until smoking hot, and the other Tbsp in a wok over a medium heat
- Fry the onions in the wok for 2 minutes, add the reserved teriyaki marinade from earlier until bubbling, then add the noodles. Stir fry for 3-4 minutes until cooked through, then add the spring onions for the last 30 seconds.
- Meanwhile, fry the steak in the smoking hot pan for 10 seconds on each side, or until your preferred colour is achieved
- Toss the noodles with the coriander and sesame seeds.
- Thinly slice the beef and serve over the noodles.
- Season with some lime juice if preferredd
Why sous vide the steak? Other than being a great way to cook steak anyway, there’s a hidden benefit in sous vide cooking the steak – our marinade is quite sugary. Cooking this in a regular pan starts to burn them sugars quite early on, while the steak is still blue. Cooking sous vide therefore allows us to perfectly cook the steak while only exposing it to the hot oil for a very brief length of time just to give it colour.
If you don’t have a sous vide cooker then all is not lost. While the sugars do burn, they’re not unpleasant. I recommend cooking your steak by turning it every 20 seconds in the pan to give a perfectly even cook and not stewing in the hot oil for long enough to make the burnt sugars bitter.
Why udon noodles? Will other noodles be ok? I use udon as they’re traditional Japanese noodles and soak up the teriyaki sauce brilliantly. I love their texture as well. Other noodles will work just as well, but be aware that you will need to tailor the cooking process to whichever noodles you pick!
Why teriyaki sauce? Delicious sweet soy flavours that beef and noodles lap up! But you can try other sauces – hoisin would work equally as great, but thicker sauces may struggle to marinate under pressure in the same way.
Why fry the onions/noodles? The straight to wok variety of udon noodles are made to be cooked in hot oil as they’re already cooked. If you’re using the dried variety, you’ll need to boil them according to the pack before frying them. The frying step gives the noodles a little more colour, a little more flavour, and allows us to get the teriyaki sauce into them quickly and easily. Other methods may be possible, but I can’t see there being any benefits without sacrificing a lot of flavour and texture.
Why siphon marinate the steak? It’s quick, easy, and fun! Marinating overnight is perfectly acceptable though, and achieves the same ends. But siphon marinating will make you look cool in front of your friends.