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Spicy Beef & Beef Tendon Recipe

Name: Panda Cuisines Spicy Beef & Beef Tendon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 300 g thinly sliced beef (flank or sirloin); 200 g beef tendon, precooked and sliced; 1 tsp Kosher salt; 0.25 tsp white pepper; 1 tbs light soy sauce; 1 tbs cornstarch; 2 tbs neutral oil (vegetable or canola); 4 cloves garlic, finely minced; 1 tbs ginger, finely minced; 3 stalks scallions, white and green separated, sliced thin; 1 tbs doubanjiang (spicy fermented broad bean paste) or gochujang; 3 tbs chili oil (store-bought or homemade); 1 tbs soy sauce; 1 tsp black vinegar or rice vinegar; 1 tsp brown sugar; 1 tsp sesame oil; 60 ml water or low-sodium beef broth; 1 tsp toasted sesame seeds (optional); 6 g fresh cilantro leaves (optional); 1 tsp chili flakes or crushed dried chilies (optional, for extra heat); 1 pc lime or lemon wedges

Inspired by Panda Cuisine

Time45m

Serves3

Sliced beef & tendon in chili sauce

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Ingredients

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Beef & Tendon

10.6 oz (300 g) thinly sliced beef (flank or sirloin)

7.05 oz (200 g) beef tendon, precooked and sliced

1 tsp Kosher salt

1/4 tsp White pepper

1 tbs light soy sauce

1 tbs Cornstarch

2 tbs neutral oil (vegetable or canola)

Chili Sauce

4 cloves garlic, finely minced

1 tbs ginger, finely minced

3 stalks scallions, white and green separated, sliced thin

1 tbs doubanjiang (spicy fermented broad bean paste) or gochujang

3 tbs chili oil (store-bought or homemade)

1 tbs Aged soy sauce

1 tsp black vinegar or rice vinegar

1 tsp Brown sugar

1 tsp Toasted sesame oil

1/4 cup (60 ml) water or low-sodium beef broth

1 tsp toasted sesame seeds (optional)

0.21 oz (6 g) fresh cilantro leaves (optional)

Finishing & Serving

1 tsp chili flakes or crushed dried chilies (optional, for extra heat)

1 pc lime or lemon wedges

Method

Beef & Tendon

Prep beef and tendon

If beef is not pre-sliced, freeze 20–30 minutes until slightly firm and slice thinly across the grain into bite-size pieces. If tendon is not precooked, simmer in water with a splash of vinegar and aromatics until tender (2–3 hours) and slice. Pat beef dry with paper towels.

Marinate

In a bowl combine salt, white pepper, light soy sauce and cornstarch. Add the sliced beef and toss until evenly coated. Let sit 10–15 minutes to allow the cornstarch to tenderize and form a light coating.

Sear beef

Heat 1 tablespoon neutral oil in a large skillet or wok over high heat until shimmering. Stir-fry the marinated beef in a single layer for 30–60 seconds per side until just browned but not fully cooked through (it will finish in the sauce). Remove beef to a plate. Add remaining 1 tablespoon oil and quickly toss the sliced tendon in the hot pan for 30–60 seconds just to warm and pick up some color. Remove and reserve with beef.

Chili Sauce

Aromatics

Reduce heat to medium. Add a splash (about 1 tsp) oil if pan looks dry. Add the finely minced garlic and ginger and the white parts of the scallions. Cook, stirring constantly, 30–45 seconds until fragrant and beginning to color but not burned.

Build the sauce

Add the doubanjiang (or gochujang) and stir for 15–20 seconds to bloom the paste. Pour in the chili oil, soy sauce, vinegar, brown sugar and water or broth. Stir to combine and bring to a gentle simmer. Taste and adjust: add more soy for saltiness, vinegar for brightness, or sugar for balance.

Combine beef & tendon with sauce

Return the seared beef and warmed tendon to the pan with the sauce. Turn heat to medium-high and toss gently for 1–2 minutes until beef is cooked through and the sauce thickens slightly and clings to the pieces. If the sauce reduces too much, add up to 1–2 tbs water or broth to loosen.

Finish

Stir in sesame oil and the green parts of the scallions. Taste and adjust seasoning. Sprinkle toasted sesame seeds and chopped cilantro if using. If you like extra heat, add chili flakes to taste. Remove from heat.

Plating & Serving

Transfer the spicy beef and tendon to a shallow serving plate. Garnish with remaining scallion greens, cilantro, and a squeeze of lime or lemon if desired. Serve immediately with steamed rice or cold noodle salad as an accompaniment.