How to Make Ginger Lemongrass Steamed Beef Tendon: Fragrant, Crunchy, and Addictively Delicious

How to prepare Ginger Lemongrass Steamed Beef Tendon

• 1

  Prepare the ingredients

  Wash the beef tendons thoroughly, boil them briefly in water for about 15 minutes, then remove and let them drain, then cut into small bite-sized pieces and place them in a large bowl for marinating.

  Then add 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of chili satay, and 1/2 teaspoon of monosodium glutamate to marinate with the beef tendons. Mix everything well, then let it sit for at least 30 minutes for the beef tendons to absorb the seasonings.

  Tips for preparing beef tendons without odor

  • Dilute a little vinegar with 1 liter of water and soak the beef tendons for about 5 minutes, then remove and rinse with water.
  • Use a little white wine to rub the beef tendons for about 5 minutes, then rinse with clean water.
  • Use a little salt and a crushed piece of ginger to rub on the beef tendon, then rinse clean with water.

  Starfruit, green bananas, and young green mangoes are washed and thinly sliced. Soak in salt water for about 15 minutes, then place everything on a plate to eat with beef tendons.

  Tip:

  • To prevent green bananas from turning black, soak them in salt water or lime juice for about 15 minutes!
  • You can prepare additional vegetables to accompany according to your preferences.

  Lemongrass is washed, the leaves are set aside, the stalks are finely chopped, and the stems are cut into pieces and smashed.

  Ginger is peeled and finely sliced.

  The onion is cut into wedges, and the scallions are washed and cut into bite-sized pieces.

  

  

  
• 2

  Steam Beef Tendons

  Place a steaming pot of water on the stove, bring to a boil, then add a layer of lemongrass leaves, followed by a layer of beef tendons, a layer of shredded ginger, and another layer of smashed lemongrass to steam.

  Keep the heat low and simmer to ensure the beef tendons are tender and evenly cooked for about 15 – 20 minutes.

  When the beef tendons are nearly done, add 3 chili peppers, 2 young peppercorns, the cut onion wedges, and all the prepared scallions and steam for another 5 minutes to finish.

  Tip:

  • If you prefer the tendons to be a bit crunchy instead of soft, you can steam them for a shorter time.
  • You can add more chili or reduce it according to your family’s spice preference.

  Prepare the dipping sauce to accompany the beef tendons with the recipe: 1 tablespoon of minced garlic, 2 finely chopped chili peppers, 2 tablespoons of sugar, 1/2 teaspoon of monosodium glutamate, add 3 tablespoons of fermented fish sauce, squeeze in half a lime, and add 1/2 tablespoon of minced lemongrass. Mix everything well to complete.

  

  

  
• 3

  Final product

  The dish of steamed beef tendons with ginger and lemongrass has the crunchy texture of beef tendons, combined with the distinct aroma of ginger and lemongrass along with other spices that create the appeal of this dish.