Ingredients
Scale
- 1 pound beef tendon
- 4 cups beef broth
- 2 green onions, chopped
- 1 inch ginger, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 cup mushrooms, sliced
- 1 small carrot, julienned
- 1 bok choy, chopped
- 1 package rice noodles
Instructions
- In a large pot, combine beef broth, tendon, ginger, and garlic. Bring to a boil.
- Reduce heat and let simmer for 2-3 hours until the tendon is tender.
- Add soy sauce, sesame oil, black pepper, mushrooms, carrot, and bok choy. Cook for an additional 10-15 minutes.
- Meanwhile, prepare rice noodles according to package instructions.
- Serve hot with the cooked noodles and garnish with green onions.
Notes
- Keep the broth simmering to extract maximum flavor from the tendon.
- Adjust spices according to taste preference.
- This dish can be made in advance and reheated.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg