My mother is currently visiting me in Japan as she arrived about 10 days ago. We’ve been visiting around Saitama and Tokyo and having such a great time! I haven’t really uploaded recipes since the 21-day Paleo Keto Meal Plan because I’ve simply been exhausted! It took a lot of work and just felt like I needed a little break. After travelling for the week, I’m back at work this week and can focus on uploading some more yummy recipes 🙂
Have you ever tried lotus roots? It’s a pretty popular vegetable to use in Asian cooking as it’s pretty versatile. It can be cooked into a stir-fry, baked, fried as chips, grounded into a meat mixture to make patties, and so on! I like using it a lot in Asian cooking because it kind of reminds me of potatoes. It’s a tad bit high in carbs, but way less than potatoes so I like to eat some from time to time. This recipe doesn’t use any soy, instead I used some coconut aminos and to sweeten things, I used a bit of stevia powder.
In Japanese cooking, it’s pretty common to use sugar and starches to thicken and sweeten sauces, but honestly you really don’t have to use any of those. Just by sweetening it with stevia powder (or honey if you eat it), and simmering down the sauce, you’ll get the same results as a typical Japanese dish.
Paleo Beef & Asparagus Stir-Fry
- 220 g thinly sliced beef
- 4 asparagus
- 100 g lotus root
- 1/4 bulb ginger
- 3 cloves garlic
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
Combine the Japanese Sweet Sauce ingredients into a small bowl and mix together.
Peel and julienne the ginger bulb. Mince the garlic cloves. Cut the stems off the asparagus and cut into three. Peel the lotus root, cut in half and slice into 5mm slices.
In a large wok, heat the sesame oil and add the lotus root. Fry for 3-4 minutes until both sides start to get golden brown.
Add the ginger, garlic and asparagus, and fry 1-2 minutes until they start to get crispy.
Add the thinly sliced beef and the sweet sauce to the pan, mix everything together and fry until the beef is cooked through, about a minute or two. Try not to overcook or the beef will get tough.
Sprinkle the sesame seeds over everything.
*Dashi powder is granulated Japanese Fish stock. If you can't find some granule type, you can make your own by boiling some bonito flakes in some water for 10-15 minutes and straining the flakes after. The leftover water is dashi. You can also substitute for any type of chicken/beef/vegetable bouillon you have on hand.
**Since I live in Japan, thinly sliced meat is readily available at any stores, but for those in other countries, ask your local butcher shop to slice some or go into the Chinese Hot Pot section in the freezer section. They usually have some there.