Beef and Lotus Root with Oyster Sauce
In Buddhist religion the beautiful white lotus flower is a symbol of purity. Lotus root can be boiled, stir-fried, or deep-fried. Always peel before using.
1 piece lotus root (about 2–3 inches)
½ pound beef
6 teaspoons oyster sauce, divided
2 teaspoons cornstarch
¼ cup chicken broth
1 teaspoon sugar
½ teaspoon sesame oil
3 tablespoons oil for stir-frying
1 slice ginger
Peel the lotus root. Cut into 6 thin rounds, about ¼ inch wide. Blanch the lotus root rounds briefly in boiling water.
Cut the beef in thin slices. Marinate in 2 teaspoons oyster sauce and the cornstarch for 30 minutes.
Combine 4 teaspoons oyster sauce, chicken broth, sugar, and sesame oil. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
Add 1 tablespoon oil. When oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the lotus root. Stir-fry for 1–2 minutes. Add the sauce in the middle of the wok and bring to a boil. Add the beef. Cook for 1–2 more minutes, and serve hot.