Hunan-Style Spicy Beef Tendon

Name: Hunan-Style Spicy Beef Tendon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 600 g beef tendon (washed, cut into chunks, and briefly blanched in boiling water); 1 red chili pepper (washed and cut into sections); 2 large scallions (washed and cut into long sections); 2 cloves garlic (lightly crushed); cornstarch (for a slurry), to taste; 2 tbsp stock; 1 tbsp cooking wine; ground pepper, a pinch; 1 tsp fine salt; 1 tsp white sugar; 50 g cooking oil; 1 tsp soy sauce

A spicy beef tendon dish, braised and finished with a thickened sauce, with a rich red color and soft, chewy texture.

1h 0m

Easy

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Ingredients

beef tendon (washed, cut into chunks, and briefly blanched in boiling water) 600 g

red chili pepper (washed and cut into sections) 1

large scallions (washed and cut into long sections) 2

garlic (lightly crushed) 2 cloves

cornstarch (for a slurry) to taste

stock 2 tbsp

cooking wine 1 tbsp

ground pepper a pinch

fine salt 1 tsp

white sugar 1 tsp

cooking oil 50 g

soy sauce 1 tsp

Instructions

Prepare the ingredients

Briefly blanch the beef tendon in boiling water, remove it, and cut it into chunks. Wash the scallions and cut them into long sections, then lightly crush them together with the chili pepper and garlic.

Braise

Pour the oil into a pan and heat it until hot. Add the scallions, chili pepper, and garlic, and stir-fry until fragrant. Add the beef tendon, MSG, sugar, cooking wine, ketchup, salt, and water, then braise over low heat for 40 minutes. Remove the scallions, chili pepper, and garlic.