Yum Cha Style Beef Tendons
Prep time
Cook time
Total time
Serves: 6-7
  • 1 kg beef tendons, sliced
  • 6 cups water
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 tbsp finely minced ginger
  • 1 head garlic, minced
  • oil
  1. In a wok add oil then sauté garlic in low heat until golden brown. Remove garlic then set it aside
  2. Turn up the heat to high then brown beef tendons on all sides
  3. Add all remaining ingredients then bring to a boil, cover then simmer in very low heat for 2½ hrs. Check liquid level regularly make sure it does not dry out. Water should be very thick at this stage, taste and season accordingly.
  4. Place tendons in a heat proof container then into a steamer, steam for 30 more minutes on high heat. Remove from heat then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2017/01/02/yum-cha-style-beef-tendons/