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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:

Cuisine:

China

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

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.