Sichuan-style beef tendon with steamed bun recipe

Name: Sichuan-style beef tendon with steamed bun recipe
Total time: 235 min
Ingredients: 1 kg beef tendon (see note); 60 ml vegetable oil (¼ cup); 3 garlic cloves, thinly sliced; 10 gm ginger, finely chopped (2cm piece); 2 long red chillies, thinly sliced; ½ tsp Sichuan pepper, crushed; 1 tbsp chilli bean paste (see note); 60 ml Shaoxing wine; 60 ml light soy sauce (¼ cup); 2 spring onions, thinly sliced; coriander, watercress sprigs, thinly sliced cucumber and spring onion, and 6 steamed buns (see note)

www.gourmettraveller.com.au

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

View full recipe on www.gourmettraveller.com.au

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Ingredients

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