Korean Lotus Root and Beef Stir-fry
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 8
About this dish
The 2.5 tablespoons of soy sauce are split: one seasons the beef up front, and the rest goes in with syrup at the end to glaze the lotus root as well.
Read more
Only a thin cut of beef will cook in about the same time as the lotus.
Ingredients
Instructions
- 1
Slice 280 g lotus root thinly and evenly, then soak it in vinegar water for 10 minutes to prevent browning.
Rinse well and drain thoroughly so the stir-fry does not turn watery in the pan.
- 2
Cut 180 g beef slices into bite-size pieces and toss them with 1 tablespoon soy sauce for about 5 minutes.
- 3
Slice 80 g onion slightly thick so it softens without collapsing during stir-frying.
- 4
Heat a pan over medium heat, add 1 tablespoon cooking oil, and spread the beef in a single layer.
Stir-fry for about 1 minute, just until about half of the red color disappears.
- 5
Add the lotus root and onion, then keep tossing over medium heat for about 3 minutes.
Stop this stage when the lotus root edges look slightly translucent and the onion smells sweet.
- 6
Add the remaining 1.5 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, and 1 teaspoon minced garlic, then lower the heat to medium-low. Stir-fry for about 2 minutes until the seasoning clings glossily instead of pooling.
- 7
Taste one lotus root slice and check that the inside is still crisp while the outside is coated with sweet-salty seasoning.
- 8
Turn off the heat, mix in 1 teaspoon sesame oil, and serve right away.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Lotus Root Perilla Seed Stew
lotus root, onion
Korean Beef and Octopus Hot Pot
beef slices, onion
Stuffed Cabbage Rolls
beef slices, onion