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Beef and Lotus Root Stir Fry recipe

Beef and Lotus Root Stir Fry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stir fry

A classic Chinese beef dish. Serve with freshly cooked white rice.

Quebec, Canada

8 people made this

IngredientsMakes: 4 - 6 servings

  • Marinade
  • 1/2 tablespoon sugar
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
  • 450g beef steak, thinly sliced
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon oil
  • 3 small lotus roots, peeled and sliced
  • 10 small dried black fungus (wood ear mushrooms), soaked and sliced
  • hot water, as needed
  • Sauce
  • oyster sauce, to taste

MethodPrep:20min ›Cook:15min ›Extra time:15min marinating › Ready in:50min

  1. Make the marinade by mixing together the sugar, soy sauce and cornflour slurry. Mix in the beef, allow to marinate for 15 minutes.
  2. Heat a large frying pan with 1 tablespoon oil. Stir-fry the garlic until aromatic, 2-3 minutes. Add the beef, stir-fry until 70% done, about 3-4 minutes, set aside.
  3. Heat the same frying pan with 1 tablespoon oil. Stir-fry the lotus root for 2-3 minutes or until lightly browned. Add the black fungus and add just enough hot water to cover 1/2 of the ingredients. Cover the frying pan and simmer for 3-5 minutes. Continue to simmer until there is very little liquid let, about 3-5 minutes.
  4. Add the beef back into the pan and mix well. Stir in the oyster sauce to taste and serve.


Fresh lotus roots and black fungus (wood ear mushrooms) can be found in Chinese/Oriental speciality stores.

If fresh lotus roots are unavailable, substitute in the tinned variety.

See it on my blog

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Lotus root stir-fry from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

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  • soy sauce
  • fresh ginger
  • lotus root
  • sesame oil
  • turnips
  • pork belly
  • snow peas
  • dried lily buds
  • Shao Hsing rice wine
  • dried cloud ear fungus
  • black soy sauce
  • salted turnips
  • white pepper

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Stir-fried Lotus Root with Peppers and Mushrooms

Lotus root (yeon-geun, 연근) is the underwater stem of the lotus plant. It&rsquos a commonly used vegetable in Asian countries, including Korea, and highly praised for being rich in fiber and essential nutrients such as Vitamin C and potassium. My favorite way to eat this crunchy and starchy lotus root is to simply stir-fry (bokkeum, 볶음) with some other vegetables.

To prepare the lotus root for cooking, peel the skin, slice or cut into bite size pieces, rinse, and then soak in the vinegar water. This will remove any impurities inside and the slight bitterness of the lotus root and prevent from discoloring. You can also prepare lotus root by pre-boiling in vinegar water for a couple of minutes if you like it softer.

For other vegetables, I like to use a mix of bell peppers and hot chili peppers. I love colorful bell peppers, and am trying to eat more of them because they are also loaded with fiber, antioxidants, vitamins, and minerals. You can use any color bell peppers or hot chili peppers. These vegetables pair really well with the mild tasting lotus roots, adding slightly peppery flavors to the dish, while doubling the health benefits.

Another vegetable I&rsquod like to add to my stir-fries is mushrooms. I love earthy flavors of mushrooms! You can use any mushrooms to this dish. They add another dimension to the flavors of the dish, and are again highly nutritional!

This stir-fry dish comes together very quickly once you have prepared the vegetables. Enjoy it as a side dish or a light meal with a bowl of rice!

Crispy Lotus Stem is mainly served as a side dish or a snack to accompany a main-course dish such as garlic noodles, fried rice, or vegetable Manchurian.

Bright and colorful, this crispy lotus root stir fry is absolutely simple to make.

I have already made it twice this week. And still not getting over it.

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket ala Dentist Chef

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket

Resep Tumis Teratai, Brokoli dan Sapi Panggang

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket

What do you do with your leftover roasted beef brisket or roasted pork belly ? reheated in oven ? maybe it will works since the fat will be rendered even more and you’ve got a learner meat and yet the dried ones. For me, i’m gonna only reheated any roasted meat one time and no more. Stir fry with any assorted vegetables or use it in a stir fried noddle or even Nasi Goreng. When the lazy times comes, i just simply throw the meat on my store bought or instant porridge.

Several tips about cooking with lotus root

Raw lotus root has a starchy and crispy texture close to that of potato. It takes a very long time to cook it through in a stir fried dish, and the starch will cause it to stick to the skillet. All you need to do is to lightly blanch it before stir-frying, as this will speed up the cooking process and remove the starch from the surface of the lotus root.

While sliced lotus root shows off its pattern and looks the best, it doesn’t work so well for stir fried dishes. Of course, you can stir fry sliced ones, for example, as is done in this dish, when lotus root is not the main ingredient. Otherwise, big slices of lotus are quite difficult to deal with and don’t absorb flavor very well.

I always recommend you cube the lotus root for use in a stir fried dish. Although it takes a bit of time, you’ll thank me later, when you’re eating the dish. Again, similarly to a potato, lotus root won’t absorb a lot of flavor if cooked briefly and the sauce will merely coat the surface. So the smaller the cubes you cut, the more flavorful the dish. (By the way, I used a larger cube size in my photos to create better visuals, but I suggest using smaller cubes for the best flavor.)

The lotus root itself is colorless, so I added some peppers and green onions. Not only do they make the dish look better, they have more ability to absorb flavor and pair very nicely with the lotus root themselves.

Lotus root goes well with sweet and sour flavor, because it has a mild sweet taste by itself. I really like to serve this dish as an appetizer. Unlike the typical “sweet-sour” flavor in Chinese cooking, the seasoning in this dish is very light and appetizing. And everything still tastes great once it’s cooled down.

Cooking Note

This stir-fry employs a Sichuan cooking technique called hui guo 回锅, or "twice-cooked": which is traditionally associated with a pork dish. The main ingredient is cooked first (either parboiled or fried), then returned to the wok and cooked briefly a second time to combine with the rest of the aromatics and seasonings. Unlike some methods that involve adding water or a starch-thickened sauce, the lotus root slices here should be piping hot and dry, with the sauce lightly coating their surface.

Stir-fried Lotus Root with Green Onions

I had never tried or heard of this vegetable until I met my husband, who is of Chinese descent. He grew up eating this quite regularly. The stir-fried lotus root with green onions is a classic Chinese stir-fry vegan dish that will make an excellent addition to your dinner table.

The lotus root vegetable is starchy vegetable similar to a potatoes. It is very popular in China and other Asian countries but is still not that popular in the West. I cannot find this vegetable at any of the big chain grocery stores. The only place that I have been able to pick up some is at a Chinese supermarket.

This vegetable has a wide range of health benefits. The Chinese believe that it is of high medicinal value. It is high in fibre, vitamins and minerals. 100 grams of this bad boy contains 73% of your daily vitamin C requirement! The lotus root aids in stimulating blood circulation, promotes mental clarity and mood, regulates blood pressure, aids in digestion and promotes heart health.

To prepare this vegetable for a stir-fry, you need to peel it like a potato using a potato peeler. Then rinse under cold water and into thin slices, about &frac18 " thick. Raw lotus roots will start to change colour and darken very quickly. To prevent this natural process, put the slices in water with a splash of vinegar or peel and prepare the vegetable just before you are about to fry it.

Recipe Notes

This is a pretty easy stir fry to put together, but you will want to focus on one key points: make sure you're cooking with extremely high heat. If the heat is too low, the vegetables will steam and they won't develop any caramelization. Make sure that you thoroughly drain the blanched vegetables, as this will make it easier to stir fry them properly and help keep excess water from thinning out the sauce.

This recipe is pescetarian if you use oyster sauce, but there are wonderful mushroom-based 'oyster' sauces that can be used to make this dish vegan instead.

Nutritional information is given for a single serving (1/2 total recipe) and does not include any rice, noodles, etc.

Beef and Lotus Root Stir Fry recipe - Recipes


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Garlic-Ginger Beef & Vegetable Stir-Fry

Serve this fragrant stir-fry with rice or noodles we also love topping each serving with a fried egg and extra hot sauce.

½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
1 pound stir-fry beef, thinly-sliced
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as a mix of Cremini and Shiitake, washed and sliced if very large
1 bunch broccolini, trimmed of any tough ends
1 bunch Senposai greens
1 Lotus root, peeled, trimmed of root ends and thinly-sliced into rounds
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced

1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce until combined.

2. Put the beef slices in a plastic baggie or bowl. Pour ¼ cup of the garlic-ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic-ginger sauce in the fridge as well.

3. In a large skillet over medium high heat, add 1 tablespoon of the sesame or vegetable oil and the pork. Cook for 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.

4. In the same skillet add the other tablespoon of oil and add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the pork and remaining garlic-ginger sauce. Cook for an additional 3 to 4 minutes. Serve with scallions and sesame seeds on top, if desired.

Watch the video: Braised lotus roots Yeon-geun-jorim: 연근조림 (May 2022).