Sichuan Spicy Beef Tendons (涼拌牛筋)
Total time
Author: Mike Hsu
Recipe type: Appetizer
Cuisine: Chinese
Serves: 2-4 Servings
- 2 lbs beef tendon
- ½ cup soy sauce
- ½ cup Shaoxing rice wine
- 1 tbsp rock sugar
- ½ tsp Chinese five spice powder
- 2 cloves of star anise
- 2” ginger root
- 3 stalks of green onion
- water
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 2 tbsp chili oil
- 1 tsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp freshly ground ginger
- 1 stalk of green onions julienned
- 1 tsp toasted sesame seeds
- 1 tsp sugar
- ½ tsp ground Sichuan peppercorns
- Place beef tendon in a pot
- Slice ginger and chop green onions and add to pot
- Add in five spice powder, star anise, rock sugar, Shaoxing wine, and soy sauce
- Add water until beef tendon is covered
- Turn up heat until sauce boils then turn down to a low simmer
- Cover and simmer for about 2 ½ to 3 hours until you can pierce with a fork
- remove and let it cool
- tightly wrap the tendons individually with plastic wrap and freeze until partially frozen
- remove wrap and thinly slice the tendons
- For the dressing: dry roast the peppercorns in a small pan for about 30 seconds to release the flavor, add in the sesame seeds for another 30 seconds
- mix all the dressing ingredients together, keep stirring until sugar has dissolved
- toss the sliced tendons in the dressing and plate
Recipe by It's My Dish at https://itsmydish.com/sichuan-spicy-beef-tendons/
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