Braised Satay Flavour Lotus Root Beef Tenderloin
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.
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
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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.
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Steps
5 minutes | Peel the green onion and cut into strips. Peel the lotus root and cut into thick slices. Set aside. |
5 minutes | Cut beef tenderloin into large pieces. Wash and clean coriander. Cut into stripes. Set aside. |
5 minutes | Add water into a pot. Bring to a boil. Blanch beef tenderloin until cooked. Remove from heat and drain water. |
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 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. |
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. |
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it’s look very good