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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Blanch beef tendon in boiling water with ginger and tied spring onions for 10-15 minutes to remove impurities. Drain and rinse thoroughly.
2. Heat cooking oil in a wok or deep pot over medium heat. Sauté the remaining ginger until fragrant.
3. 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.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours or until beef tendon is very tender.
5. Once tender, if the sauce is too thin, stir in cornstarch slurry to thicken to your desired consistency. Add the chopped spring onions.
6. Serve hot, garnished with fresh spring onions.

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