Double-Flavored Beef Tendons
One dish, two flavors! Soft and springy beef tendons braised until tender, then coated with two sauces: fiery Sichuan chili oil and aromatic garlic. Each bite offers a choice between numbing heat or savory garlic, making it a perfect party appetizer.
Ingredients
25 items- Beef tendons 500 g
- Ginger 1 piece (20 g)
- Spring onions 2
- Cooking wine 3 tbsp
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 3
- Sichuan peppercorns 1 tsp
- Dried chilies 5-6
- Light soy sauce 4 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 15 g
- Salt to taste (about 1 tsp)
- Cooking oil as needed
- Chili oil 3 tbsp
- Sichuan pepper powder 1/2 tsp
- Rice vinegar 1 tbsp
- White sugar 1/2 tsp
- Garlic 4 cloves
- Light soy sauce 2 tbsp
- Rice vinegar 1 tbsp
- Sesame oil 1 tsp
- Spring onions 3
- White sesame seeds as needed
- Bird's eye chili (optional) 2
Nutrition
Steps （8 steps）
Wash the beef tendons and place in a large bowl. Add enough cold water to cover and soak for 2 hours to soften. If using dried tendons, soak for 12 hours, changing water 2-3 times. After soaking, drain and cut into 3-4 cm cubes.
Place the tendon cubes in a pot with enough cold water to cover. Add 3 slices of ginger, 2 segments of spring onion, and 1 tbsp cooking wine. Bring to a boil over high heat and cook for 5 minutes, skimming off any foam. Remove tendons, rinse with warm water, and drain well.
Heat a wok over medium heat and add a little oil (about 1 tbsp). Sauté the remaining ginger slices, spring onion segments, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and dried chili segments for about 30 seconds until very fragrant. Be careful not to burn the spices.
Add about 1500 ml hot water to the wok, then add the blanched tendons, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 15 g rock sugar, and 1 tsp salt. Bring to a boil over high heat, then reduce to low heat. Cover and simmer for 1.5 hours until the tendons are tender and can be easily pierced with chopsticks.
While the tendons are braising, prepare the two sauces. In a small bowl, combine 3 tbsp chili oil, 1/2 tsp Sichuan pepper powder, 1 tbsp rice vinegar, 1/2 tsp sugar, and a pinch of salt. Stir to make the spicy chili oil sauce. In another bowl, mix the minced garlic, 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and salt to taste. Add chili rings if using. Stir well to make the garlic sauce.
When the tendons are done, turn off the heat and remove the large spice pieces (ginger, spring onion, star anise, etc.). Keep the tendons in the liquid to stay moist. With a slotted spoon, transfer half of the tendons to a bowl, draining excess liquid. Pour the spicy chili oil sauce over them, sprinkle with one-third of the chopped spring onions and some white sesame seeds. Toss gently with chopsticks to coat evenly.
Take the remaining half of the tendons and place in another bowl. Pour the garlic sauce over them. Sprinkle with the remaining spring onions and sesame seeds. Mix well. If the mixture seems too watery, pour off some of the braising liquid before mixing.
Arrange the two batches on a serving plate side by side, creating a double-flavor presentation. Garnish with extra spring onion and sesame seeds, and optionally add crushed peanuts. Serve warm; if chilled, reheat in microwave for 30 seconds or steam for 5 minutes to restore softness.
Tips
1. Choose fresh or well-soaked tendons for best results; dried tendons require overnight soaking. 2. Blanching in cold water helps remove gamey smell. 3. Braising time varies; tendons should be easily pierced with chopsticks. 4. Adjust the spiciness of chili oil sauce to taste. 5. Garlic sauce is best made fresh for stronger flavor. 6. For deeper flavor, let tendons rest in the braising liquid for 1 hour after cooking. 7. Leftover braising liquid can be strained and frozen for future use as master stock.
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