Pickled Pepper Beef and Lotus Root
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash the beef tenderloin, cut off the fascia, dice into small cubes, add black pepper, cooking wine, oyster sauce and sweet potato starch, mix well, and marinate for 10 minutes.
2. Mince pickled ginger, slice pickled peppers, and chop garlic and green onions.
3. Peel the lotus root, wash, cut into peanut-sized pieces, wash again, and drain the water.
4. Bring water to a boil in a wok, add the marinated beef cubes, do not stir, cook for about half a minute, stir gently with chopsticks, after the beef changes color, remove and drain the water.
5. Wash the wok, heat it, pour the oil, add pickled peppers, minced ginger, minced garlic, and chopped green onions to fry until a fragrant flavor.
6. Pour in the lotus root and stir fry.
7. Add a tablespoon of water and fry until the lotus roots are broken.
8. Stir in black pepper powder and light soy sauce.
9. Add beef cubes and stir fry evenly.
10. Sprinkle some chopped green onions out of the pot.
Tips:If you like spicy food, you can add more pickled peppers.
