How One Food Technique Was Inspired By Many


December 4, 2014 by Joanne T Ferguson

Steak-sous-vide-whatsonthelist-garlic-sesame-chiliAre You Curious How One Food Technique Was Inspired By Many?

Well, you are already here, so you might as well satisfy your curiosity!

Let’s start at the beginning, shall we?

For those who have been following my blog for some time, may remember Cooking In The Mix with Dani Valent (SA) Thermomix Australia #inthemixcookbook

“where Courtesy of Monika Marzena Pawlisz the Northern Territory, Tasmania and South Australia Manager at Thermomix, I got to meet “The Thermomix guru” Dani Valent and experience her “wonderfully entertaining” workshop presentation here in Adelaide, South Australia!”

Dani is the “most gracious, down to earth, genuine person” one could ever meet and her Thermomix knowledge, passion and enthusiasm is contagious which illuminated the audience with an “I can do it, you CAN too” motivational theme.

One always remembers their first, and that night, Dani inspired me to re-create her Beef Ritolo which was made by Varmona (the art of steaming).

I must admit, “the thought” of steaming beef previously did not really appeal to me; don’t know why.

“The concept” and Dani’s recipe did “intrigue me!”

Thermalina YELLED, “BRAVO!!! BRAVO!!!” as the pesto was made and “we” successfully rolled the steak!
Beef-rotolo-whatsonthelistphotoWhat I LOVE about using my Varoma steaming basket is I can steam the meat, steam the vegetables and steam the potato all together!

No mess, no pots and pans to clean, saves time and did I mention Thermalina saves money?

I must admit, I “flash browned” the meat in a pan as we eat with our eyes and visually it was more attractive to me!

With sauce prepared, it was now to sit down and enjoy!

Thanks to Dani’s “inspiration” motivating me, Thermalina and I have created many wonderful Varoma (the art of steaming) dishes!

As a result of many successful creations thanks to Dani, Thermalina and I ventured out one day as inspired by Tanya Brennan Group Leader at Thermomix in Australia to try Gary Mehigan‘s ‘The Perfect’ Sirloin Steak; a Thermomix Community Recipe.

Please check out Tanya’s Thermomagic with Tanya – 14 day challenge – cook along group!

The steak came out “perfect”; just the way I like it and literally m-e-l-t-e-d in my mouth!

As a result of this success, I honestly cannot think of ever going back to “the old fashioned way” of making steak!

Even Chef Georgio agrees with me and always looks forward to what I sous vide, although he likes he steak more well done than me!

Nothing is too difficult to adapt or change and Gary‘s technique and recipe gave me more confidence to experience and create…isn’t that great?

It was “onwards and upwards” from here in what else I could do, not only with steak but with all meats and vegetables that I could sous vide.

For those who may not be familiar with the term, it is a French word meaning “under vacuum” in a water bath using low temperatures and the method/technique creates consistently “moist and tasty” results each and every time!

I recently was indirectly challenged via Leonie’s ThermoFun Cook Along to recreate one of my favorite Australian Women’s Weekly recipes and converting it to a Thermomix recipe!

This is something I had never previously done!

I have converted parts of recipes, but never fully re-created one and converted the whole recipe!

Seeing I was in the mood for Chinese cuisine, I chose Chilli Sesame Beef, and was smiling, thinking to myself How One Food Technique Was Inspired By Many!

Joanna's Chilli Sesame Beef {Thermomix Assisted}
Prep time
Cook time
Total time
Are you curious how one food technique was inspired by many?
Recipe type: Varoma (the art of steam)
Cuisine: Chinese
Serves: 2 serves
  • ¼ cup tamari
  • ¼ cup Naturally Sweet Products Xylitol
  • 2 cloves garlic
  • 5 grams fresh ginger, peeled
  • 2 fresh red chilli
  • 700 grams rib eye steak, trimmed
  • 1 tablespoons sesame seeds
  • ½ tablespoon black sesame seeds
  • oil for pan
  • iceberg lettuce, finely diced for salad (optional)
  • ½ carrot, cut in two pieces (optional)
  1. Place garlic, gingers, chilli into Tmx bowl; 3 seconds, speed 5; repeat if necessary based on desired consistency.
  2. Add xylitol, tamari and sesame seeds; Reverse, 30 seconds, speed 2
  3. In a zip lock bag or preferably a vacuum sealed bag, add marinate and rib eye.
  4. Marinate for at least 1 hour, preferably overnight.
  5. Place steam in simmering basket 50 degrees, 50 minutes, speed 1.
  6. Carefully remove steak from bag; reserve marinade.
  7. Heat fry pan, then add oil; add steak for 2 minutes each side or until desired doneness.
  8. Remove from pan and allow to rest for 5 minutes before slicing.
  9. Please carrot in Tmx bowl; 3 seconds, speed 5; repeat if necessary based on personal taste; remove, set aside.
  10. Place marinade in Tmx bowl; cook Varoma temperature, Reverse, soft speed, MC off. Repeat for another 5 minutes if thicker sauce preferred based on personal taste.
  11. NOTE: Place simmering basket on top to avoid splattering.
  12. Assemble salad, top with grated carrot; drizzle with sauce.
  13. ENJOY
inspired by original Australian Women's Week's Chilli sesame beef recipe
inspired by Dani Valent #inthemixcookbook 1 & 2
inspired by Gary Mehigan Thermomix Community recipe 'the perfect' sirloin steak

Sous-vide-sesame-garlic-chili-steak-whatsonthelist                               Steak was cooked to order.

HOW E-X-C-I-T-I-N-G to enjoy creating Thermomix dishes with Thermalina AND now to continue to sous vide all thanks to Dani, Gary, Tanya and Leonie!

I have personally thanked Thermalina for sharing in the creative process too!

Hands up, who would like to try some of this now?

Have you previously thought of steaming steak?

Would you consider doing it now?

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With a “quick-click,” someone worldwide could be reading How One Food Technique Was Inspired By Many!


17 thoughts on “How One Food Technique Was Inspired By Many

  1. Great dish Joanne! Packed with flavors!

  2. The beef sure did cook up beautifully! That sauce sure looks tasty too!

  3. This steak looks absolutely perfectly cooked. Nicely done…literally! 🙂

  4. I have never considered steaming steak. I will have to try that out. It looks delicious!

  5. satrntgr says:

    Yum, that looks good – pinning it to try later! 🙂

  6. Vidya Sury says:

    The photos look gorgeous and I love how you’ve presented the post, Joanne! Since I am vegetarian, I am going to send this link to my friend, who’ll love it! Happy to be connected via #ibabloggers

  7. Joanne, this dish is absolutely mouthwatering and even though it’s morning here, I wish I had a big plate of it right now!

  8. I love the flavours you have in this Joanne! I never would have guess it is a Woman’s Weekly recipe 🙂 Very modern asian flavours!

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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