Ingredients
- 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
Directions
Tips
- Mix well the satay sauce before adding to the pot.
- Soak lotus root into the water after peeling, because it is easy to be oxidized before peeling.
- 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. |
