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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

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.

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Luis

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

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