Sweet potato curry with sous vide-cooked rump steak, fried king oyster mushrooms and glass noodle crunch

Ingredients for 4 servings:

• 1 rump steak(s), approx. 2.5 – 3 cm thick
• 10 g butter
• salt and pepper
• 1 garlic clove(s)
• 1 sprig(s) of thyme
• 1 rosemary sprig(s)
• 1 onion(s)
• n. B. Oil for frying
• 3 garlic cloves
• 2 tsp ginger, freshly grated
• 1 tsp cumin
• ½ tsp turmeric
• 2 tbsp curry paste, red
• 2 large sweet potatoes, approx. 700 g
• 1 eggplant(s)
• 1 carrot(s)
• 1 can tomatoes, chopped
• 400 ml coconut milk
• 1 jar chickpeas
• 1 bell pepper
• e.g. salt and pepper
• 1 pinch of lemon juice
• e.g. chili
• ½ bunch parsley, chopped
• 1 handful of peanuts, roasted
• e.g. rapeseed oil
• 1 handful of glass noodles
• n. B. Salt
• 2 king oyster mushrooms
• 1 garlic clove(s)
• salt and pepper
• chili

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

First, rinse the steak in cold water and pat dry. Vacuum seal it with butter, salt, garlic, pepper, thyme, and rosemary. Heat a water bath to 50°C or fill a sufficiently large pot with water and check the temperature with a thermometer. Add the vacuum-sealed bags for 70 minutes (with a meat thickness of 2.5-3 cm). Then remove the meat packages and remove the meat from the bag. Sear vigorously on both sides until an internal temperature of 55°C is reached. Wrap the meat in aluminum foil and let it rest for 10 minutes. For the curry, peel and chop the onion, and sauté in oil until translucent. Peel and chop the garlic cloves, add them, and sauté them. Add the freshly grated ginger, cumin, turmeric, and red curry paste, and fry everything for about 1-2 minutes. Peel and dice the sweet potatoes, eggplant, and carrot, and add them. Fry for about 2 minutes. Add the chopped tomatoes and coconut milk. Cover and simmer for about 10 minutes. Sieve the chickpeas, wash and drain. Wash the bell pepper and cut into strips. Add the chickpeas and bell pepper and simmer for another 10-15 minutes. Season with salt, pepper, and lemon juice. Turn off the heat, cover, and let stand for 5 minutes. Finally, add the chopped parsley and roasted peanuts. For the crunch, fill a pot with oil and heat to 170°C. Add the noodles in batches and fry briefly. Remove with a slotted spoon and drain on kitchen paper. Season immediately with a little salt. For the king oyster mushrooms, clean the mushrooms, cutting each mushroom lengthwise into 4 slices. Peel and chop the garlic clove, and let stand in a pan over medium heat for about 10 minutes. Add the mushrooms and fry. Sprinkle with salt, pepper, and chili.