Grilled Beef with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
When I discovered lotus root at my local Asian market, I knew I had to pair it with a beautiful steak. This dish comes together in just 45 minutes from start to table, making it perfect for weeknight dinners without sacrificing flavor. The tender beef gets a gorgeous crust on the grill while the lotus root, sliced thin and marinated in a ginger soy glaze, becomes slightly crispy on the outside and creamy within. Lotus root is packed with vitamin C and fiber, so you're getting real nutrition alongside that juicy steak. The best part? You probably have most of these ingredients already, and the marinade does most of the work for you.
Ella x
Ingredients
- ¾ kgbeef ribeye or strip steak(cut into 1/2-inch thick strips)
- 1 medium bulblotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonssesame oil
- 2 tablespoonslime juice
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil(for grilling)
- 3green onions(sliced)
- 1 tablespoonsesame seeds(white)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Pat beef strips dry with paper towels and season both sides generously with salt and pepper. Let rest at room temperature for 10 minutes.
Tip: Drying the meat helps achieve a better sear and crust on the grill.
- 2
In a small bowl, whisk together soy sauce, minced ginger, garlic, sesame oil, lime juice, and honey to create the glaze. Set aside.
Tip: Prepare the glaze while the beef rests to save time during cooking.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly brush the grill grates with oil to prevent sticking.
- 4
Place lotus root slices on the grill and cook for 3-4 minutes per side until golden brown with light char marks. Transfer to a serving platter.
Tip: Lotus root cooks quickly, so watch closely to avoid over-charring the delicate slices.
- 5
Grill the beef strips for 2-3 minutes per side for medium-rare doneness. Avoid moving the meat excessively to develop a nice crust.
Tip: Use an instant-read thermometer to check for 130-135°F internal temperature for medium-rare.
- 6
Transfer the cooked beef to the platter with the lotus root. Immediately brush both the beef and lotus root generously with the prepared glaze.
Tip: Apply the glaze while the meat is still hot to help it adhere and caramelize slightly.
- 7
Garnish the dish with sliced green onions and white sesame seeds.
- 8
Drizzle any remaining glaze around the platter and serve immediately while everything is still warm.
Tip: Serve with steamed rice or noodles to soak up the delicious sauce.
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