Ingredients Jump to Instructions ↓

  1. 1 kg beef tendon (see note)

  2. 60 ml ( 1/4 cup) vegetable oil

  3. 3 garlic cloves, thinly sliced

  4. 10 gm (2cm piece) ginger, finely chopped

  5. 2 long red chillies, thinly sliced

  6. tsp Sichuan pepper, crushed

  7. 1 tbsp chilli bean paste (see note)

  8. 60 ml Shaoxing wine

  9. 60 ml ( 1/4 cup) light soy sauce

  10. 2 spring onions, thinly sliced

  11. To serve: coriander, watercress sprigs, thinly sliced cucumber and spring onion, and 6 steamed buns (see note)

Instructions Jump to Ingredients ↑

  1. Serves 6 Prep time 40 mins, cook 3 hrs 15 mins (plus cooling)

  2. You usually find tendon slow-cooked and added to soups and noodle dishes, but here we've poached it until it's tender but still holding its form, then stir-fried it. This recipe is inspired by the Sichuan dish hui guo rou, or twice-cooked pork belly.

  3. Bring beef and 2 litres cold water to the simmer in a large saucepan over medium heat, reduce heat to low and cook until beef is just tender (3-4 hours). Drain, refrigerate until cooled (1 hour), then thinly slice and set aside.

  4. Heat oil in a wok over high heat, add garlic, ginger and chilli, stir-fry until fragrant and just tender (1-2 minutes), add beef, Sichuan pepper and chilli bean paste, stir to coat, add Shaoxing wine, soy and spring onion, season to taste, stir-fry until fragrant and combined (1-2 minutes). Serve hot, scattered with coriander and watercress, with thinly sliced cucumber and spring onion and steamed buns.


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