How to make crispy and delicious stir-fried beef tendon with lemongrass and chili, simple and extremely rice-consuming

How to prepare Beef Tendon Stir-fried with Lemongrass and Chili

• 1

  Prepare the beef tendon

  For raw beef tendon

  After bringing it home, you should rub the beef tendon with 2 tablespoons of salt and 4 tablespoons of vinegar to remove any odor.

  Then put the beef tendon into a pot of water, making sure the water covers the tendon completely, and add 1 tablespoon of salt, 2 tablespoons of fish sauce, 1 tablespoon of monosodium glutamate along with 1 peeled onion, sliced ginger, cut lemongrass into pieces, and smash them. This is done to better eliminate the odor of the beef tendon.

  Next, turn on the stove and boil for 45 minutes, then take the beef tendon out and soak it in cold water for 10 minutes to keep it crispy.

  For pre-cooked beef tendon

  Even though the beef tendon is pre-cooked, if you find it still tough, you can boil it again with 500ml of water, 1/3 teaspoon of salt, 1/2 tablespoon of monosodium glutamate, 1 tablespoon of white wine, 3-4 slices of ginger, and 2 smashed lemongrass stalks for about 15 minutes.

  Boil briefly for 15 minutes, then remove and put it into a bowl of cold water to keep the tendon crispy.

  After the beef tendon has cooled, cut it into small bite-sized pieces.

  Some tips for quickly softening beef tendon:

  • The beef tendon will soften faster, and you will shorten the cooking time if you add at least 2 tablespoons of white wine or 1 tablespoon of white vinegar for every 1kg of beef tendon during marinating. You can also add the wine or vinegar to boiling water for 15 minutes before adding the beef tendon to boil.
  • The simplest way is to use a pressure cooker to soften the beef tendon faster.
  • Boiling beef tendon with pineapple is also a solution to help the tendon soften quickly, saving cooking time, while also retaining the flavor of the dish.

  

  

  
• 2

  Prepare other ingredients

  The remaining 4 stalks of lemongrass will be divided, 2 stalks sliced and 2 stalks minced. The green onions are cut into small pieces.

  Next, you will use a knife to crush 10 shallots. The chili peppers should be diced into small cubes.

  Garlic, the remaining 3 shallots, and bird’s eye chili should be minced.

  

  

  

  
• 3

  Stir-fried beef tendon

  You place a pan of oil on the stove and add 3 tablespoons of cooking oil.

  When the oil is hot, add the sliced lemongrass and fry until golden and fragrant, then remove it from the pan.

  Using the same pan, continue to fry the minced lemongrass, smashed shallots, chopped shallots, garlic, and chopped bird’s eye chili.

  When the mixture is golden and fragrant, add all the beef tendon along with 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1 tablespoon of fish sauce, then stir well and adjust to your family’s taste, and stir for 1 minute.

  After seasoning, add the fried sliced lemongrass, chopped green onions, and chopped bell peppers, then stir well and turn off the heat to plate.

  

  

  

  
• 4

  Final product

  The stir-fried beef tendon after completion will have a chewy and crunchy texture of the tendon, which is now well-seasoned and enhanced by the aroma of shallots, lemongrass, and garlic, making it incredibly appealing. This dish can be served as a snack during drinking sessions or enjoyed with rice, making it both delicious and nutritious.