375 g/12 oz fillet of beef
1/2 teaspoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ginger juice
2 teaspoons soy sauce
3 tablespoons peanut oil
12 thin slices lotus root, fresh, frozen or canned
125 ml/4 fl oz/1/2 cup beef stock
2 teaspoons cornflour (cornstarch)
Cut beef into very thin slices. Crush garlic with salt and sugar to a smooth paste. Mix with ginger juice and soy sauce and mix well into the beef. Leave for 10 minutes.
Heat half the oil in a wok and when very hot add beef and toss over high heat until colour changes. Remove to a plate. Add remaining oil and stir-fry the lotus root for 2 minutes. Add stock and bring to the boil. Mix cornflour with a tablespoon of cold water and stir into sauce until it boils and thickens. Return beef and heat through. Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)