Roasted Beef with Lotus Root

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.