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Sichuan-style beef tendon with steamed buns

Australian Gourmet Traveller recipe for Sichuan-style beef tendon with steamed buns
Sichuan-style beef tendon with steamed buns

Sichuan-style beef tendon with steamed buns

Ben Dearnley
6
40M
3H 15M
3H 55M

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.

Ingredients

Method

Main

1.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.
2.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.

Drink Suggestion: Big, rich Barossa grenache. Drink suggestion by Max Allen

Notes

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