I know, I know, there aren’t that many leftovers, BUT when you cook for two, you’re bound to have some. What do you do with that perfect sous vide roast beef or prime rib leftovers? Here are 3 simple things you can do with it.

Sous Vide Roast Beef:    • The Cheapest Sous Vide Roast Beef  
Sous Vide Prime Rib:    • Sous Vide Prime Rib Roast with Parmes...  

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Carmen @harrocarmen
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Ever try reheating a steak or a large cut of meat? Whether you use the microwave, stove, steam, or whatever, It’s never going to be the same, but with the sous vide, you’d be able to get it back close to what it was when it was freshly made. All you need to do is use the sous vide.

Kevin loves grilled cheese. You can go as fancy or as simple as you like. We’re going to make a simple roast beef melt.

Ingredients:
- 2 Slices of Bread
- Mayonnaise
- Salt
- A melty cheese or 2
- Parmesan cheese (optional)
- Thinly sliced roast beef.

Recipe
- Spread mayonnaise on both sides of the bread
- Heat pan on medium heat.
- Place both slices down in pan
- Salt the side facing up
- Flip when nicely browned
- Place a bit of cheese on the bread, followed by meat and some more cheese if you want.
- Once the cheese starts to melt, close up the sandwich
- Flip occasionally to avoid burning and make sure the cheese melts through
- Optional, sprinkle some parmesan cheese and flip back onto the pan, allow it to brown. Repeat on the other side.

Dry fry beef rice noodles 乾炒牛河 is super popular but that dish is quite hard to achieve at home if you don’t have super high heat. We’ll be doing an alternate version, wet fry beef rice noodle 濕炒牛河 which you can be a lot more creative and you don’t need to have super high heat. Another reason why we choose the wet version is because this is more about the soft tender texture of the beef, and our beef have already achieved this texture in the sous vide.

Ingredients:
- 1 Package fresh rice noodles
- 2 tablespoon Oil

Noodle Flavoring:
1 teaspoon soy sauce
1 teaspoon oyster sauce
⅓ teaspoon sugar

- Sliced beef
- 1 Red/Green/Yellow/Orange Pepper or Combination sliced
- ½ Onion sliced
- 1 tablespoon fermented black bean - soaked to soften, then drained.
- 2 cloves garlic
- ⅓ teaspoon sugar
- 1 ½ teaspoon oyster sauce
- 1 ½ teaspoons soy sauce
- ½ teaspoon sesame oil
- 2 teaspoon Shaoxing cooking wine
- 1 cup Beef broth, chicken broth or water.
- White Pepper
- Salt

Cornstarch slurry
- 2 teaspoons Cornstarch
- 1-2 tablespoon of Water

- Soak fermented black beans in water for 5-10 mins then drain. Roughly chop to release the flavors then set aside.
- In a small bowl make the cornstarch slurry by adding 2 teaspoons of cornstarch and 1-2 tablespoons of water. Mix well, and set aside.
- Heat 1 tablespoon of oil in a large pan on medium heat.
- Add noodles and stir around to avoid sticking. Pour a bit of water down the sides of the pan and continue to stir. Cook until soft.
- Stir in 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, ⅓ teaspoon of sugar.
- Remove noodles from pan into a heat proof bowl and cover so it doesn’t lose moisture.
- Place the pan back onto the heat, add a tablespoon of oil, black bean, and garlic. Fry until aromatic.
- Add in onions - cook until fragrant, then add the peppers. Stir around quickly.
- Add a splash of Shaoxing cooking wine, and beef stock, chicken stock, or water to deglaze the pan.
- Add oyster sauce, soy sauce, ⅓ teaspoon of sugar, salt and white pepper to taste.
- Add in the beef and quickly followed by the cornstarch slurry (remember to mix well before adding). Remove once it thickens and clings to the beef.
- Turn off the heat and stir in sesame oil.
- Pour over the noodles.


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