Braised Beef Tendon with Ginger and Scallions薑蔥炆牛筋
Melt-in-your-mouth beef tendon, slow-braised to perfection with aromatic ginger and fresh scallions in a rich, flavorful sauce. A dim sum favorite made into a satisfying main.
01Ingredients
- 500g beef tendon, cleaned and cut into 5cm chunks
- 5 slices ginger, plus 5 more for braising
- 3 spring onions, tied into knots, plus 2 more, chopped into 5cm lengths for garnish
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 500ml hot water or beef stock
- 1 tbsp cooking oil
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch mixed with 1/2 tbsp water)
Nutrition (per serving)285kcal
- Protein38.5g
- Carbs8.2g
- Fat8.1g
Fiber 0.3 gSodium 892 mg
02Steps
- Blanch beef tendon in boiling water with ginger and tied spring onions for 10-15 minutes to remove impurities. Drain and rinse thoroughly.
- Heat cooking oil in a wok or deep pot over medium heat. Sauté the remaining ginger until fragrant.
- Add blanched beef tendon to the pot. Stir in Shaoxing wine, light soy sauce, dark soy sauce, sugar, white pepper, and hot water/beef stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours or until beef tendon is very tender.
- Once tender, if the sauce is too thin, stir in cornstarch slurry to thicken to your desired consistency. Add the chopped spring onions.
- Serve hot, garnished with fresh spring onions.
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