Instructions for Making Spicy Beef Tendon

Spicy Beef Tendon


  • 2 beef tendons (about 450-500g)
  • 1 small ginger root, sliced
  • 1 star anise
  • 1 teaspoon paprika (or 2.3 fresh chili peppers)
  • 1/2 teaspoon salt
  • 4-5 heads of scallions cut into pieces

Sauce part:

  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar (or lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 3-4 tablespoons satay (depending on your spicy taste, but this dish is spicy
  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame
  • 5-6 heads of scallions, split

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  • Beef tendons are washed, squeezed with a little salt, then washed and dried.
  • Put a little cooking oil in the pot, add chopped scallions, sliced ginger to de-oil until fragrant, then add the tendons and stir.
  • Fill with cold water to cover the tendons, add salt, paprika, star anise and bring to a boil. Bring to a boil for about 2.3 minutes, then turn down the heat, cover, and cook for 2 hours until the tendons just come (you can skewer the chopsticks). (If anyone has a pressure cooker, use it, the cooking time will be much shorter)
  • Take out the tendons, let them dry, then cover them, and put them in the refrigerator for at least 2 hours for the tendons to tighten. After 2 hours, take it out and cut it into thin slices.
  • Mix all the ingredients listed in the sauce above, then pour into the sliced tendons, mix well, put in the refrigerator for about 1-2 hours to absorb the spices, then take out and enjoy.