Beef Stew with Lotus Roots
1 T thawed frozen corn (optional)
1 tsp rice (optional)
4 strips of paper thin cut 'pastured' beef
4 c water
2 slices of daikon radish
1 taro peeled
1 c spinach
1-2 broccoli florets
Put water in a pot
Heat pot in high heat until water boils.
Add the paper thin beef slices.
Lower the heat.
Simmer until almost tender.
Add the rice.
Add the peeled taro, the peeled daikon radish, and the lotus root slices.
Simmer until cooked.
Add the corn and broccoli.
Turn off the heat.
Serve with the Key Lime dip
yield: 2 servings
Key Lime Dip:
1/2 T soy sauce
juice of 1/2 key lime
Procedure in Making the Key Lime Dip
Squeeze the juice of 1/2 key lime
Add 1/2 T Braggs Liquid Aminos or soy sauce
The Pork 'Nilaga'
Peeled Daikon Radish
Paper Thin Beef Slices and broccoli in the pot with water
Taro, daikon radish, paper thin slices of beef, and broccoli in water
The banana leaf put on top of the stew
Lotus root slices
Sliced lotus roots in a pack
lotus root slices added in the stew
The stew with all ingredients in
stew almost done
The Beef Stew with Lotus Roots
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