I made some Szechuan dry fried beef for Rourke and Jen on Saturday, but it turned out that I made it way too spicy. We kind of stared at it all night, occasionally daring to take a piece and then being punished for it.
Pondering what to do with it, I made a chicken thigh sous vide, with a marinade/sauce of just the leftover beef, soy sauce, vinegar, garlic, and sugar. Sous vide is really quite miraculous; 1 hour at 165-170, and it's like the chicken has been marinated and poached. (It's the first time I made use of the Ziploc vacuum sealer for this purpose. It worked quite well, no issues with have to squeeze air out of the bag after submerging it. The bag just sunk.)
I took the meat out, seared it, mixed the marinade with some corn starch, and then poured it back into the pan.
Heathen that I am, I have no rice in the house, so I ate it over egg noodles. It was pretty spicy, but quite edible and tasty. I love sous vide, it's so foolproof (well, with an alarmed thermometer in the water). Dunk it, and walk away. I got one heli flight in while waiting.
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