Sichuan Spicy Beef Tendon Salad

Tender beef tendon tossed in a vibrant and spicy chili oil dressing with soy sauce, vinegar, garlic, and the numbing sensation of Sichuan peppercorns. A flavorful and chewy salad perfect as an appetizer or light meal.

Prep Time

20 minutes

Total Time

2 hours 20 minutes to 3 hours 20 minutes

Calories

385

Level

Medium

Yields

4 servings

Cost

£2.22

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Appetiser

Cuisine:

Asian

Main Ingredient:

Beef

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy•Spicy

Ingredients

Servings

1lbBeef Tendon(Look for thicker pieces for better texture.)

£6.50

6cupsWater(Enough to cover the tendon.)

2slicesGinger(For cooking the tendon)

£0.15

2stalksGreen Onion (scallions)(For cooking the tendon)

£0.20

2tablespoonsSoy Sauce(Use gluten-free soy sauce if needed.)

£0.10

2tablespoonsBlack Vinegar (or Rice Vinegar)(Black vinegar preferred for its smoky flavor.)

£0.25

2tablespoonsChili Oil(Adjust to your spice preference. Use homemade or store-bought.)

£0.40

3clovesGarlic(Minced finely.)

£0.15

1teaspoonSichuan Peppercorns(Lightly toasted and ground. Toasting enhances the aroma and flavor.)

£0.20

1teaspoonSugar(Balances the acidity and adds a touch of sweetness.)

£0.01

1teaspoonSesame Oil(Adds aroma and flavor.)

£0.15

to tasteSalt(Adjust as needed.)

2stalksGreen Onion (scallions)(Chopped, for garnish)

£0.20

2tablespoonsRoasted Peanuts (optional)(Chopped, for garnish)

£0.25

2tablespoonsCilantro (optional)(Chopped, for garnish)

£0.30

Total Cost

£8.86

£2.22 per serving

The Method

1
**Cook the Tendon:** In a large pot, combine the beef tendon, water, ginger slices, and green onion stalks. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the tendon is very tender. Alternatively, use a pressure cooker for approximately 45-60 minutes. Let the pressure release naturally.
2
**Cool and Slice:** Once the tendon is cooked, remove it from the pot and let it cool slightly. Then, slice it into thin, bite-sized pieces. Discard the ginger and green onion used for cooking.
3
**Prepare the Dressing:** In a mixing bowl, whisk together the soy sauce, black vinegar, chili oil, minced garlic, ground Sichuan peppercorns, sugar, sesame oil, and salt. Taste and adjust the seasoning as needed.
4
**Combine and Toss:** Add the sliced beef tendon to the dressing and toss well to coat.
5
**Chill and Serve:** Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This also enhances the texture.
6
**Garnish and Serve:** Before serving, garnish with chopped green onions, roasted peanuts (if using), and cilantro (if using).

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My Notes

Nutrition Information

Nutrition per serving (170g)

385 kcal / 1611 kJ

Carbs

3% of RDA

Fat

24g

34% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a more intense Sichuan peppercorn flavor, lightly toast the peppercorns in a dry pan for a minute or two before grinding.

Adjust the amount of chili oil and Sichuan peppercorns to your preferred level of spiciness.

The beef tendon can be cooked ahead of time and stored in the refrigerator for up to 3 days.

If you prefer a sweeter dressing, add a little more sugar.

Don't overcook the tendon or it will become mushy. It should be tender but still have a slight chewiness.

Serve the salad cold for the best texture and flavor.

Cooking Equipment

Large pot or pressure cooker

Mixing bowl

Cutting board

Knife

Small saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a more intense Sichuan peppercorn flavor, lightly toast the peppercorns in a dry pan for a minute or two before grinding.

Adjust the amount of chili oil and Sichuan peppercorns to your preferred level of spiciness.

The beef tendon can be cooked ahead of time and stored in the refrigerator for up to 3 days.

If you prefer a sweeter dressing, add a little more sugar.

Don't overcook the tendon or it will become mushy. It should be tender but still have a slight chewiness.

Serve the salad cold for the best texture and flavor.

Sichuan Spicy Beef Tendon Salad

Ingredients

The Method