Taiwanese Beef Marinade


  1. Press Lawry's® Asian Ginger, Garlic & Chile Rub evenly onto all surfaces of beef Top Round Steak. Place steak in food­safe sous­vide bag; add vinegar and seal bag. Circulate bag 8 hours at 145°F.
  2. Remove sous­vide bag; place in ice water bath for 2 minutes.
  3. Remove steak from bag, reserving cooking liquid. Rest steak on cutting board for 5 minutes; slice into 1/2­inch cubes. Place steak and reserved cooking liquid in medium bowl; keep warm.


  • 1 beef, top round steak(s), cut 1" thick (about 1­.5 lbs)
  • 1 tbsp Lawry's® Asian Ginger, Garlic & Chile Rub
  • 1 cup vinegar, black