Spicy Beef Tendon
麻辣牛筋 · má là niú jīn
Beef tendon is a Sichuan favorite, braised until tender and coated in spicy sauce.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- beef tendon牛筋🛒 local500 g
- dried chilies干辣椒🏮 asian15 pieces
- Sichuan peppercorns花椒🏮 asian1 tbsp
- star anise八角🏮 asian2 pieces
- cinnamon stick桂皮🏮 asian1 piece
- dark soy sauce老抽🏮 asian2 tbsp
- rock sugar冰糖🏮 asian1 tbsp
🌶️ Adjust to your taste
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Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Cut beef tendon into 2cm pieces.
🔍 Look forVisual: 牛筋切块Tendon pieces
You know it's right when: Ready
2Blanch tendon in boiling water for 5 minutes, drain.
🔍 Look for High heat 5 minutesVisual: 水开Water boiling
You know it's right when: Blanched
3Heat oil and fry rock sugar until caramel colored.
🔍 Look for Medium heatVisual: 糖色变琥珀Sugar caramelizing
You know it's right when: Caramel
4Add tendon and stir to coat with sugar color.
🔍 Look forVisual: 牛筋上色Tendon coated
You know it's right when: Coated
5Add chilies, peppercorns, star anise, cinnamon, and soy sauce.
🔍 Look forVisual: 香料入锅Spices added
You know it's right when: Mixed
6Add enough water to cover, bring to boil.
🔍 Look for High heatVisual: 水开Water boiling
You know it's right when: Boiling
7Reduce heat and simmer for 60-70 minutes until tender.
🔍 Look for Low heat 70 minutesVisual: 小火慢炖Simmering gently
You know it's right when: Tender
8Increase heat and reduce sauce until thick.
🔍 Look for High heatVisual: 汤汁收浓Sauce thickening
You know it's right when: Thick
9Serve hot.
🔍 Look forVisual: 热气腾腾Steaming dish
You know it's right when: Ready
Tips
- · Tendon needs long braising for tenderness.
- · Can be made ahead and reheated.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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