Beef combined with lotus stems creates a stir-fried dish with a fresh and appealing flavor. Let’s explore 2 light and delicious ways to make stir-fried lotus stems with beef with TasteVN to change up the family meal during the Tet holidays through the recipe from the specialty page Cooking!
1. Stir-fried lotus stems with beef
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried lotus stems with beef For 2 people
Beef brisket 200 gr Lotus stems 300 gr Celery 2 stalks Green onion 8 stalks Garlic 5 cloves Oyster sauce 1 tablespoon Cooking oil 2 tablespoons Fish sauce 1 teaspoon Lemon juice a little Salt/ ground pepper a little
Ingredient image
How to cook Stir-fried Lotus Stem with Beef
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Prepare and marinate the beef
Ask the seller to slice the beef thinly, bring it home, rinse it briefly with water to clean, then put it into a bowl to marinate with spices.
Add 1 tablespoon of oyster sauce, 1 teaspoon of fish sauce, and 1/4 teaspoon of ground pepper to the beef for marinating. Mix well so the spices soak into the meat. Marinate the meat for about 20 – 30 minutes before cooking.
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Prepare lotus stems and other ingredients
Cut the roots of the scallions and cilantro, remove any wilted leaves, rinse thoroughly, shake off excess water, and cut into pieces about 1 finger length.
Cut the roots off the garlic, peel it, rinse it clean, and then chop it finely.
For the lotus stems, peel the outer layer, soak them in diluted lemon juice with salt, cut them into pieces about 1 finger length, and then split them in half. Rinse the lotus stems several times with water, then drain in a basket.
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Stir-fried beef
Place a pan on high heat and heat 2 tablespoons of cooking oil. When the oil is hot, add minced garlic and sauté until the garlic turns golden and fragrant, then quickly add the marinated beef to stir-fry.
Stir-fry the beef quickly over high heat for about 5 minutes, until the meat is slightly browned, then turn off the heat and transfer the beef to a plate.
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Stir-fried lotus stems
Still keeping the pan on high heat, continue to add the cleaned and drained lotus stems, and stir-fry quickly.
After about 7 – 10 minutes of stir-frying, when the lotus stems are cooked, add chopped celery and spring onions, stir evenly for about 2 more minutes until all ingredients are cooked through.
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Completion
When the mixture of lotus stems, celery, and scallions is cooked, add the previously stir-fried beef. Increase the heat and stir quickly to mix the ingredients together.
After 2 minutes, when the beef is fully cooked and the stir-fry sauce has reduced, add a bit of pepper and 1/4 teaspoon of salt, adjust the seasoning to taste, and then turn off the heat. Plate the dish and enjoy!
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Finished dish
The lotus stem stir-fried with beef has a strong garlic aroma, filling the kitchen with its delightful smell. Fresh, crunchy, and sweet lotus stems are stir-fried just until cooked, paired with thinly sliced beef marinated with spices that seep into each tender, chewy slice. The bright white color of the lotus stems combined with the refreshing green of the celery and scallions makes the dish even more visually appealing.
This is a simple stir-fry dish that is easy to make and quick to prepare, yet it is incredibly delicious and perfectly complements hot, sticky white rice!
2. Lotus stem stir-fried with beef and carrot
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Lotus stem stir-fried with beef and carrot Serves 4
Beef 300 gr Pork skin 20 gr (pork rind) Lotus stem 200 gr Carrot 50 gr (1 piece) Cilantro 1 sprig Scallions 2 sprigs Garlic 3 cloves Ginger 1 piece Lemon 2 fruits Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices a little (seasoning/MSG/sugar/salt)
How to choose fresh and delicious carrots
- When buying carrots, you should choose those that are of moderate size, neither too large nor too small, with a tapered shape towards the tail, as these will be fresh and sweet.
- In addition, prioritize choosing carrots that still have fresh green leaves tightly attached to the top with a smooth, shiny skin and bright orange color.
- Avoid buying carrots that have cracks, are bruised, or soft and mushy, as these have been stored for too long, are bland, and lack nutrients.
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How to Prepare Lotus Stem Stir-Fried with Beef and Carrots
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Prepare Ingredients
Cut the lotus stem into small pieces for easy eating, then slice it thinly and soak it in a bowl of cold water with some salt and the juice of 2 limes for about 6 hours to clean it. After that, take it out and rinse it thoroughly with water.
For the carrots, use a peeler to remove the outer skin, then wash it clean with water and shred it into thin strands about 2 finger lengths.
After washing the green onions, cut them into small pieces about 2 finger lengths.
Peeled garlic should be smashed and minced. Use a spoon to scrape the ginger’s skin, then smash and mince it. For the celery, cut off the roots, wash it clean, and let it drain.
Beef does not have a strong smell, so you only need to rinse it twice with water and cut it into thin slices for easy eating.
For the pork skin, cut it into bite-sized pieces and put it into a pot of boiling water, simmering over medium heat for about 5 minutes until the skin is soft, then remove it.
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Stir-fried Beef
Put 1 tablespoon of cooking oil into the pan, heat over medium heat for about 1 minute until the oil is hot, then add all the minced garlic, stir-frying until fragrant. Immediately add the sliced beef and minced ginger.
Stir continuously, then add 1 teaspoon of seasoning, and stir-fry for about 2 more minutes until the beef is firm and just cooked, then turn off the stove. Transfer the stir-fried beef to a plate.
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Stir-fried lotus stem with beef
Next, you place a new pan on the stove, add 1 tablespoon of cooking oil along with the boiled pork skin and the drained lotus stem, then season with 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of sugar.
After that, stir well over medium heat for about 3 minutes until the lotus stem is just cooked, then add the cleaned celery, shredded carrot, chopped green onion, and stir-fried beef.
Mix well over medium heat for about 2 minutes until the ingredients are combined, then add 1 tablespoon of fish sauce and continue to mix well, adjust the seasoning to taste, then turn off the heat and serve on a plate.
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Final Product
The stir-fried lotus stem with beef and carrot will have an attractive aroma characteristic of fish sauce once completed. Picking a piece to taste, you will feel the lotus stem, carrot, and vegetables stir-fried soaked with seasoning while still retaining their crispiness and deliciousness.
Moreover, the tender and sweet flavor of beef, just right to eat, with a hint of ginger, dipped with a bit of spicy soy sauce served with white rice is simply wonderful! Try it and feel it right away!
How to Choose Fresh and Delicious Beef
- You should prioritize choosing beef that has a bright red color mixed with white streaks and the fat is bright yellow, with soft, small fibers that do not look too smooth.
- If you gently press a good piece of beef with your hand, it should have good firmness and elasticity, not feeling sticky, and there should be no unpleasant or abnormal odor.
- You should avoid buying pieces of beef that are pale green or dark red, with dark yellow fat, white spots on the fibers, and when touched, feel mushy and slimy.
How to choose fresh and delicious lotus stems
- Delicious lotus stems are those that are still fresh, with stems that are not too thick or too thin.
- The stems of the lotus are slightly dark or muddy, indicating they have not been bleached and are safe to use.
- Do not choose lotus stems that are pure white, as they may have been bleached.
- Do not buy lotus stems that are mushy, bruised, rotten, and feel slimy and soft when touched.
How to prepare lotus stems without browning
- Method 1: Cut the lotus stems into small bite-sized pieces, then soak them immediately in a diluted vinegar solution, cover the bowl, and place it in the refrigerator for about 3 hours to help the lotus stems retain their crispness and remove all the dirt.
- Method 2: Soak the lotus stems in a mixture of diluted lemon juice and lemon pulp at a temperature of 5 – 10 degrees Celsius for 22 hours, then take them out, cut into bite-sized pieces, wash thoroughly, and prepare.
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Above is the article guiding how to make 2 ways to make fried lotus stems with beef that are light, quick, and flavorful, anyone can do it to enjoy on hot days. Wishing you success with this recipe!
