Beef with Pickled Lotus Root – Sybaritica

Twice-Fried Beef with Pickled Lotus Rootlets features chewy, twice-fried beef shreds with Celery and sweet and sour Pickled Lotus Rootlets.

Servings: 2 with side dishes

  • 1 cup Beef cut into thin sticks.
  • 1 cup Celery cut into thin sticks.
  • 1 cup Pickled Lotus Root cut into thin sticks.
  • 3 Garlic cloves cut into slivers
  • 1 Tbsp. Cornstarch
  • 1 tsp. Garlic Salt
  • ¾ tsp. Cumin Seed
  • 1 tsp. Sugar
  • ½ cup Chicken Stock
  • 2 Tbsp. Shaoxing Wine or Dry Sherry
  • 1 Tbsp Light Soy Sauce
  • ½ tsp. Sesame Oil
  • 1 tsp. Cornstarch mixed to a slurry with a little water.
  • Toss the Beef with the Garlic Salt and then the Cornstarch until well coated, and shake off any excess.
  • Add the Chicken Stock to the Cornstarch slurry along with the Wine, Soy Sauce, Sugar, and Sesame Oil. Mix well and set aside.
  • Deep fry the Beef at medium until well browned and then drain.
  • Heat 2 Tbsp of oil in a pan over moderate high heat and add the Cumin Seeds.
  • As soon as the aroma of Cumin rises, add the garlic and stir fry for a few seconds, then add the Beef.
  • Continue to stir and toss the beef until it is cooked through and starting to get crispy at the edges.
  • Now add the Celery, followed by the Lotus Root and stir for a minute or so longer until all is heated through.
  • Add in the reserved sauce mix and stir until it thickens and glazes the other ingredients.