Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce


Blade steak or flat iron steak is a relatively inexpensive cut of beef that when you cook it sous-vide becomes more flavorful than many more expensive cuts of steak, and just as tender. Look for steaks with a lot of marbling in them, because that is what gives them the flavor. In the Netherlands this cut is called sukadelappen, and it is cut across the sinew that runs down the middle. The upside of this is that it is about half the price of rump steak and that slicing it across the grain makes it more tender, but the downside is that, depending on how tough the sinew is, you have to remove the sinew out of the steak if you want to serve it medium rare (when braised, the sinew becomes tender).


This post is about a slightly different take on a dish that is served in Chinese restaurants all over the world: strips of stir-fried beef with shii take mushrooms and oyster sauce. This version is delicious because:

  • the beef is flavorful, juicy and tender instead of bland and dried out, and
  • the juices from cooking the beef sous-vide add an additional layer of flavor.

It is also very quick to make, provided that you put the steaks into the sous-vide water bath in the morning (before you leave for work), so all you have to do when you get home is to cook some rice, to chop and stir-fry the mushrooms and green onions, slice the steak, and mix everything. You will get a load of flavor for very little trouble. Of course it helps to invest in good quality oyster sauce, which should not contain MSG and have a high percentage of actual oysters (the one I used has 45%). Perhaps I will try and make my own oyster sauce from scratch one day from fresh oysters. But for now, let’s focus on this tasty recipe. Here’s what I did…



For 2 servings

400 grams (.9 lb) beef blade steak (if it still contains the sinew you will need to cut out, otherwise 300 grams (0.66 lb) would suffice)

250 grams (.55 lb) fresh shii take mushrooms

oyster sauce to taste, about 4 Tbsp

3 green onions/scallions

2 Tbsp vegetable oil

1 tsp chilli oil

1 tsp corn starch

salt and freshly ground black pepper

130 grams (2/3 cups) white rice



Season the blade steaks with salt and freshly ground black pepper, vacuum seal them, and cook them sous-vide for 8 to 12 hours at 55C/131F.


Cook the rice. Meanwhile, take the beef out of the bag, reserving the juices. If needed remove the sinew from the center of each steak.


Then cut the steak into strips.


Slice 250 grams shii take mushrooms and 3 green onions, separating the white and light green part from the dark green ‘thin’ part of the green onions.


Heat 2 Tbsp vegetable oil in a wok or a non-stick frying pan. Stir-fry the shii take and the white and light green part of the green onions…


…until the vegetables are tender and starting to color.


Add a teaspoon of corn starch to the reserved juices from cooking the beef. (If the juices are still too warm, dissolve them in two teaspoons of cold water first to prevent lumps.)


Stir to mix.


Add this mixture to the vegetables…


…and cook, stirring, until the juices have thickened, about a minute.


Now add oyster sauce, about 3 tablespoons, and a teaspoon of chilli oil.


Add the beef strips.


Stir over medium heat until everything is coated with oyster sauce and the beef has been heated through (remember it has already been cooked and you don’t want to spoil the sous-vide effect and overcook the beef at this point). Reduce the heat to very low. Taste to see whether you’d like to add more oyster sauce (or chilli oil).


Add the reserved dark green part of the green onions.


Stir to incorporate.


Serve with rice.

Wine pairing

This is nice with a Zweigelt from Austria or Zinfandel/Primitivo (which is actually the same grape, named Zinfandel in California and Primitivo in Puglia, Italy).



Wiener schnitzel can be made from veal or pork. Whatever you choose, it should be crispy on the outside while the meat inside is still juicy and tender.


19 thoughts on “Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce

  1. Hmm my comment seems to have gotten lost in cyberspace, forgive me if it posts twice. So what I said, in a nutshell, is every time you or Conor post a new sous vide recipe, I am wanting to buy a machine more and more. Oh, and the flank steak looks cooked to perfection!

    Liked by 1 person

  2. Hi Stefan,
    This looks fantastic. I was pondering some blade steak during the week and opted instead for a rib roast joint for sous vide not roasting. We had it last night. It was divine. However, my Anova is giving me trouble, turning itself off during the cooking. I have contacted support.


    1. Thanks. The funny part is that the steak itself isn’t actually stir fried, but nobody will notice that 😉
      The sinew is actually nice when the steak is braised.


  3. Hi there, did you sear the meat immediately after sous vide but before slicing? Sous vide has never given me a crust as brown as what you show here.


    1. Hi, I did not sear the meat at all for this recipe as the oyster sauce already provides enough depth of flavor. The color you see is caused by the sous-vide cooking, but it is not browning (rather discoloring). This color usually occurs when red meat is cooked sous-vide for a longer time.


Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.