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Sichuan-style beef tendon with steamed buns


You'll need

1 kg beef tendon (see note) 60 ml (¼ cup) vegetable oil 3 garlic cloves, thinly sliced 10 gm (2cm piece) ginger, finely chopped 2 long red chillies, thinly sliced ½ tsp Sichuan pepper, crushed 1 tbsp chilli bean paste (see note) 60 ml Shaoxing wine 60 ml (¼ cup) light soy sauce 2 spring onions, thinly sliced To serve: coriander, watercress sprigs, thinly sliced cucumber and spring onion, and 6 steamed buns (see note)

Method

  • 01
  • 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.
  • 02
  • 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.
Note You’ll need to order the tendon from your butcher. Chilli bean paste and steamed buns are available from Asian grocers.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Big, rich Barossa grenache

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