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Braised Satay Flavour Lotus Root Beef Tenderloin

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Ingredients

Adjust Servings:
1 green onions
1 lotus root
500g beef tenderloin
1 coriander
Seasoning
2 tablespoons oil
2 tablespoons satay sauce
Doubanjiang (broad bean paste)
1 tablespoon cooking wine
1 teaspoon light soy sauce

Nutritional information

1182
Calories
156g
Protein
45g
Fat
27g
Carbs

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Braised Satay Flavour Lotus Root Beef Tenderloin

Features:
  • Stir frying
Cuisine:

Braised beef tenderloin is a hot pot recipe with a strong satay aroma. To make the taste deep, we blanch beef tenderloin to remove bad taste, then fry seasonings and add all ingredients together for stewing 1 hour. It has a light sweet and strong soy sauce fragrance.

  • 85 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasoning

Directions

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Tips

  1. Mix well the satay sauce before adding to the pot.
  2. Soak lotus root into the water after peeling, because it is easy to be oxidized before peeling.
  3. Bring to a boil before stewing for 1 hour. It is the key to make the strong satay sauce aroma.

Steps

1
Done
5 minutes

Peel the green onion and cut into strips. Peel the lotus root and cut into thick slices. Set aside.

2
Done
5 minutes

Cut beef tenderloin into large pieces. Wash and clean coriander. Cut into stripes. Set aside.

3
Done
5 minutes

Add water into a pot. Bring to a boil. Blanch beef tenderloin until cooked. Remove from heat and drain water.

4
Done
5 minutes

Use another pot, add 2 tablespoon cooking oil. Preheat the oil and stir-fry green onion and beef tenderloin. Stir-fry until green onion becomes transparent.

5
Done
5 minutes

Add satay sauce, broad bean paste, cooking wine, light soy sauce. Stir-fry until mix well. Add lotus root and stir-fry until cooked.

6
Done
60 minutes

Add hot water until it covers lotus root and beef tenderloin. Bring to a boil, then switch into low heat and stew for 1 hour. Top with coriander. Serve.

Luis

I really love to cook and taking food photos. I like to try something new.

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