Dinner for 4
Chinese Beef Tendon Stew
Beef, tendon, and daikon cook under pressure with aromatics, savory sauces, and spices until tender, then finish with a thickened broth.
$30.49for 4 servings
$7.62 per serving$30.49 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: pressurecookrecipes.com
- 80 minstart to table
- Mediumdifficulty
- 4servings as written
- $$$$typical cost tier
ChineseDairy-freeFamilyLunchesDinnersInstant PotBack to schoolCold-weather comfortWinter
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Ground beef$5.49/lb typical | 2.25 lb | $12.35Typical price |
| Beef chuck roast or stew beef$6.99/lb typical | 1 lb | $6.99Typical price |
| Radishes, turnips, rutabaga$1.99/lb typical | 1.25 lb | $2.49Typical price |
| Fresh ginger$0.40/oz typical | 4 oz | $1.60Typical price |
| Garlic$0.75 each typical | 0.5 | $0.45Typical price |
| Leeks and shallots$3.49/lb typical | 0.15 lb | $0.54Typical price |
| Green onions$1.19 each typical | 0.5 | $0.51Typical price |
| Total for the servings shown | $30.49 | |
Pantry staples you likely have
Salt and pepperAsian sauces and pastesRelish, dressings, steak sauceSoy sauceDried herbs, spices and seasoning blendsSugar and brown sugarCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 2 1/4 lb beef finger meat
- 1 lb beef tendons
- 1 1/4 lb large daikon
- 4 sliced ginger
- 6 cloves garlic
- 1 shallot
- 3 stalks green onions
- salt to taste (optional)
- 1 cup unsalted chicken stock or water
- 1 tbsp shaoxing wine
- 3 tbsp chu hou paste
- 1 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 2 tsp oyster sauce
- 3 star anise
- 2 tsp rock sugar or white sugar
- 1 piece chenpi
- 3 tbsp cornstarch
- 4 tbsp cold water
Steps
- Cut the beef and daikon into large chunks, slice the ginger and shallot, and mince the garlic for 10 minutes.
- Set a 6-quart pressure cooker to sauté, add oil, and brown the beef and tendon with the ginger, garlic, and shallot for 8 minutes.
- Add the stock, wine, pastes, sauces, sugar, star anise, chenpi, and daikon, then pressure-cook on high for 45 minutes.
- Let the pressure release naturally for 10 minutes, then remove the star anise and chenpi.
- Mix the cornstarch with cold water, stir it into the stew, and simmer on sauté for 5 minutes until thickened.
- Stir in the green onions and cook for 2 minutes, checking that the beef reaches 160 F.
Swaps
- Ground beef for Ground turkeyabout $0.50/lb less at typical prices
- Beef chuck roast or stew beef for Pork roast, shoulder or loinabout $4.50/lb less at typical prices
Main ingredient on sale this week? See what to make with ground beef on sale.
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