Sous Vide Chuck Flap Bento

Name: Sous Vide Chuck Flap Bento
Yield: 295 g
Ingredients: black olive pickles 9 piece; chuck flap 100 g; sliced almonds 7 g; dried cranberries 3 serving (10 pieces); chickpeas (boiled) 15 g; white kidney beans 15 g; sweet corn 10 g; cherry tomatoes 36 piece; vegetable mix (for salad) 100 g

318 kcal

#high protein #low carb #diet

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Ingredients

Main ingredients

black olive pickles 3 piece
chuck flap 100 g
sliced almonds 7 g
dried cranberries 0.3 serving (10 pieces)
chickpeas (boiled) 15 g
white kidney beans 15 g
sweet corn 10 g
cherry tomatoes 3 piece
vegetable mix (for salad) 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 16.04 g 25%

Protein 25.21 g 40%

Fat 9.77 g 35%

Serving size 295g

Cooking steps

1

Season the chuck flap beef with salt and pepper.
2

Place the chuck flap beef in a vacuum bag and seal it.
3

Cook using a sous vide machine at 57°C for 2 hours.
4

Take out the cooked chuck flap and remove any moisture with a paper towel.
5

Quickly sear the surface of the chuck flap in a pan with a little oil.
6

Arrange the beef, rice, salad, and grilled vegetables in a bento box.

Sous Vide Chuck Flap Bento

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