Pressure-Cooked Beef Tendons in Thick Sauce – a delicious recipe with radish, Lotus root, packet, stock, ginger, Green onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
The ingredients are pictured here.
2
Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces.
3
Or you could buy pre-blanched beef tendons.
4
Thickly cut the daikon radish and the lotus root into quarters.
5
Cut the shirataki into bite-size lengths.
6
Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
7
Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes.
8
Turn off the heat.
9
After the pressure cooker cools off, remove the lid and simmer to reduce the sauce.
10
Add the grated ginger.
11
Arrange green onions on top and it's ready to be served!
359
kcal
Calories
21
g
Fat
11
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 500 grams Beef tendons, 1/3 Daikon radish, 200 grams Lotus root, 1 packet Shirataki, and more.
Yes, Pressure-Cooked Beef Tendons in Thick Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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