Lin ngau chow ngau yook

Lin ngau chow ngau yook

Beef with lotus root

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g lean rump or fillet steak
1 tablespoon light soy sauce
1/2 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon five-spice powder
2 tablespoons peanut oil
125ml Ngau yook sheung tong
or 125ml water
1 tablespoon cornflour
12 slices frozen lotus root

Method

  1. Trim any fat from the beef, then freeze the beef for 1 hour or just until firm enough to cut into paper-thin slices.
  2. In a bowl, combine the soy sauce, salt, garlic, ginger and five-spice powder. Add the beef and toss to coat.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the beef and stir-fry until the colour changes.
  4. In a small bowl, combine the cornflour and 2 tablespoons cold water, stirring to make a smooth paste. Add the stock to the wok, then add the cornflour paste and stir constantly until the sauce boils and thickens. Add the lotus root and stir to combine and heat through. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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