Steamed Beef Tendon with Oyster Sauce (Dim Sum Style)
Steamed Beef Tendon with Oyster Sauce (Dim Sum Style)
Ingredients
For the Beef Tendon
- 1 1/2 pounds beef tendon, cleaned
- 3 slices ginger
- 2 green onion, cut into 2-inch pieces
- 1 teaspoon baking soda
For the Braising Liquid
- 6 cups water
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 1 dried orange peel, small piece
- 1 tablespoon rock sugar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
For the Oyster Sauce Glaze
- 3 tablespoons oyster sauce
- 1/4 cup water
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
For Garnish
- 1 green onion, thinly sliced
- 1/2 red chili, thinly sliced, optional
Instructions
- 1
Rinse the beef tendon thoroughly under cold running water. In a large pot, bring enough water to cover the tendon to a boil. Add the beef tendon, 3 slices of ginger, and 2 pieces of green onion. Boil for 10 minutes to remove impurities. Drain and rinse the tendon again.
⏱️ 15 min•🌡️ 212
- 2
Place the blanched beef tendon in a large bowl. Sprinkle with baking soda and rub it all over the tendon. Add enough cold water to cover the tendon completely. Let it soak in the refrigerator for at least 8 hours or overnight. This step helps tenderize the tendon.
⏱️ 10 min
- 3
After soaking, drain the tendon and rinse it very well under cold running water to remove all traces of baking soda. Cut the tendon into 1-inch thick pieces.
⏱️ 5 min
- 4
In a large pot or Dutch oven, combine 6 cups of water, star anise, cinnamon stick, dried orange peel, rock sugar, light soy sauce, dark soy sauce, and Shaoxing wine. Bring the mixture to a boil.
⏱️ 5 min•🌡️ 212
- 5
Add the prepared beef tendon pieces to the braising liquid. Once it returns to a boil, reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tendon is very tender but still holds its shape. It should be soft and gelatinous.
⏱️ 120 min
- 6
Remove the beef tendon from the braising liquid and set aside. You can strain and save the braising liquid for other uses if desired. Arrange the tendon pieces on a heatproof plate.
⏱️ 5 min
- 7
Prepare the oyster sauce glaze: In a small bowl, whisk together the oyster sauce, 1/4 cup water, sugar, sesame oil, and cornstarch until smooth.
⏱️ 2 min
- 8
Pour the oyster sauce glaze over the beef tendon on the plate. Steam the plate of beef tendon in a steamer over boiling water for 10-15 minutes, or until the sauce has thickened slightly and the tendon is heated through.
⏱️ 15 min•🌡️ 212
- 9
Carefully remove the plate from the steamer. Garnish with sliced green onion and optional sliced red chili. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Beef Tendon with Oyster Sauce (Dim Sum Style)
For the Beef Tendon
- 1 1/2 pounds beef tendon, cleaned
- 3 slices ginger
- 2 green onion, cut into 2-inch pieces
- 1 teaspoon baking soda
For the Braising Liquid
- 6 cups water
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 1 dried orange peel, small piece
- 1 tablespoon rock sugar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
For the Oyster Sauce Glaze
- 3 tablespoons oyster sauce
- 1/4 cup water
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
For Garnish
- 1 green onion, thinly sliced
- 1/2 red chili, thinly sliced, optional
Instructions
- 1
Rinse the beef tendon thoroughly under cold running water. In a large pot, bring enough water to cover the tendon to a boil. Add the beef tendon, 3 slices of ginger, and 2 pieces of green onion. Boil for 10 minutes to remove impurities. Drain and rinse the tendon again.
⏱️ 15 min•🌡️ 212 - 2
Place the blanched beef tendon in a large bowl. Sprinkle with baking soda and rub it all over the tendon. Add enough cold water to cover the tendon completely. Let it soak in the refrigerator for at least 8 hours or overnight. This step helps tenderize the tendon.
⏱️ 10 min - 3
After soaking, drain the tendon and rinse it very well under cold running water to remove all traces of baking soda. Cut the tendon into 1-inch thick pieces.
⏱️ 5 min - 4
In a large pot or Dutch oven, combine 6 cups of water, star anise, cinnamon stick, dried orange peel, rock sugar, light soy sauce, dark soy sauce, and Shaoxing wine. Bring the mixture to a boil.
⏱️ 5 min•🌡️ 212 - 5
Add the prepared beef tendon pieces to the braising liquid. Once it returns to a boil, reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tendon is very tender but still holds its shape. It should be soft and gelatinous.
⏱️ 120 min - 6
Remove the beef tendon from the braising liquid and set aside. You can strain and save the braising liquid for other uses if desired. Arrange the tendon pieces on a heatproof plate.
⏱️ 5 min - 7
Prepare the oyster sauce glaze: In a small bowl, whisk together the oyster sauce, 1/4 cup water, sugar, sesame oil, and cornstarch until smooth.
⏱️ 2 min - 8
Pour the oyster sauce glaze over the beef tendon on the plate. Steam the plate of beef tendon in a steamer over boiling water for 10-15 minutes, or until the sauce has thickened slightly and the tendon is heated through.
⏱️ 15 min•🌡️ 212 - 9
Carefully remove the plate from the steamer. Garnish with sliced green onion and optional sliced red chili. Serve immediately.
⏱️ 3 min