Beef and Lotus Root Stir Fry

    50 min

    A classic Chinese beef dish. Beef steak is marinated, then stir-fried and simmered with lotus roots and wood ear mushrooms. Serve with freshly cooked white rice.


    Quebec, Canada
    9 people made this

    Makes: 4 - 6 servings

    • Marinade
    • 1/2 tablespoon sugar
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g beef steak, thinly sliced
    • 1 tablespoon oil
    • 1 tablespoon chopped garlic
    • 1 tablespoon oil
    • 3 small lotus roots, peeled and sliced
    • 10 small dried black fungus (wood ear mushrooms), soaked and sliced
    • hot water, as needed
    • Sauce
    • oyster sauce, to taste

    Prep:20min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:50min 

    1. Make the marinade by mixing together the sugar, soy sauce and cornflour slurry. Mix in the beef, allow to marinate for 15 minutes.
    2. Heat a large frying pan with 1 tablespoon oil. Stir-fry the garlic until aromatic, 2-3 minutes. Add the beef, stir-fry until 70% done, about 3-4 minutes, set aside.
    3. Heat the same frying pan with 1 tablespoon oil. Stir-fry the lotus root for 2-3 minutes or until lightly browned. Add the black fungus and add just enough hot water to cover 1/2 of the ingredients. Cover the frying pan and simmer for 3-5 minutes. Continue to simmer until there is very little liquid let, about 3-5 minutes.
    4. Add the beef back into the pan and mix well. Stir in the oyster sauce to taste and serve.


    Fresh lotus roots and black fungus (wood ear mushrooms) can be found in Chinese/Oriental speciality stores.

    If fresh lotus roots are unavailable, substitute in the tinned variety.

    See it on my blog

    Check out this recipe on my blog

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