Roasted Beef with Lotus Root
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour, and the flavors are absolutely incredible. Tender beef sirloin pairs beautifully with lotus root, which has this wonderful crispy texture and is packed with fiber to aid digestion. The aromatic ginger and garlic create a savory base, while soy sauce, oyster sauce, and a touch of honey bring everything into perfect balance. What I love most is that you probably have most of these ingredients in your pantry already, making this an easy go to meal without breaking the bank. The whole thing roasts in one pan, leaving you with minimal cleanup and maximum flavor.
Ella x
Ingredients
- ¾ kgbeef sirloin(cut into 1-inch cubes)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 6garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsoyster sauce
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 1 tablespoonhoney
- 3scallions(sliced, green and white parts separated)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the meat ensures better browning and a deeper crust.
- 2
Preheat your oven to 425°F (220°C). Toss the lotus root slices with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet in a single layer.
Tip: Arrange lotus root in one layer to ensure even roasting and crispiness.
- 3
Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: Use an oven-safe skillet so you can transfer it directly to the oven.
- 4
Working in batches to avoid crowding, sear the beef cubes for 2-3 minutes per side until golden brown. Remove and set aside on a plate.
Tip: Don't overcrowd the pan; this prevents proper browning and steaming.
- 5
In the same skillet, add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
Tip: Be careful not to burn the aromatics; reduce heat slightly if needed.
- 6
Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and honey in a small bowl.
Tip: Whisking the sauce ingredients together ensures they blend smoothly.
- 7
Return the seared beef to the skillet, add the white parts of the scallions, and pour the sauce mixture over the meat. Stir to coat evenly.
Tip: The sauce should coat all the beef for maximum flavor.
- 8
Place the skillet in the preheated oven and roast for 12-15 minutes, until the beef reaches your desired doneness (medium-rare to medium is recommended).
Tip: Use a meat thermometer for accuracy: 130-135°F for medium-rare.
- 9
Remove the skillet from the oven and stir the lotus root from the other baking sheet. Return the lotus root to the oven for the final 5 minutes if needed for extra crispiness.
Tip: The lotus root should be tender inside with crispy edges.
- 10
Transfer the roasted beef and sauce to a serving platter, arrange the roasted lotus root around it, garnish with green scallion parts and sesame seeds, and serve immediately.
Tip: Serve hot to enjoy the beef at its most tender and the lotus root at its crispiest.
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