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.
1 green onions
1 lotus root
500g beef tenderloin
2 tablespoons oil
2 tablespoons satay sauce
Doubanjiang (broad bean paste)
1 tablespoon cooking wine
1 teaspoon light soy sauce
- 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.
Peel the green onion and cut into strips. Peel the lotus root and cut into thick slices. Set aside.
Cut beef tenderloin into large pieces. Wash and clean coriander. Cut into stripes. Set aside.
Add water into a pot. Bring to a boil. Blanch beef tenderloin until cooked. Remove from heat and drain water.
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.
Add satay sauce, broad bean paste, cooking wine, light soy sauce. Stir-fry until mix well. Add lotus root and stir-fry until cooked.
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.