The Best Sous Vide Skirt Steak for Sous Vide Bulgogi

Sous Vide Skirt Steak is marinated and cooked to juicy perfection with a sweet and savory bulgogi sauce! You'll love this sous vide bulgogi!

📝 Ingredients

• 1 1/2 pounds skirt steak
• 1/2 pear (diced)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 2 teaspoons oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon ginger (minced)
• 1/3 teaspoon salt
• Lettuce (optional - for serving)
• Sticky rice (optional - for serving)
• Kimchi (optional - for serving)

👨‍🍳 Instructions

1. 1Combine all the marinade ingredients in a bowl and mix to combine.
2. 2Place the skirt steak in a vacuum sealable bag with the marinade ingredients. A ziplock bag can also be used if using the water displacement method (see above in post for explanation).
3. 3Use a vacuum sealer to remove the air and store in the fridge overnight to marinate.
4. 4Once the meat has marinated, heat a sous vide water bath to 131°F degrees and cook the beef for 2-4 hours. Cook at 133°F to 140°F if you prefer medium to medium well.
5. 5Remove the beef from the water bath and place in an ice bath for 10 minutes.
6. 6Remove the beef from the bag, reserving the juices, and pat dry with paper towels.
7. 7Heat a grill or a cast iron skillet over high heat until smoking and sear the beef for 60 seconds per side, until a brown crust is formed.
8. 8Slice and serve in lettuce wraps with Korean sticky rice, kimchi and drizzled with reserved bag sauce.