Dinner for 4

Chinese Beef Tendon Stew

Name: Chinese Beef Tendon Stew
Total time: 80 min
Yield: 4 servings
Cuisine: Chinese
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

$30.49for 480 minServes 4

Beef, tendon, and daikon cook under pressure with aromatics, savory sauces, and spices until tender, then finish with a thickened broth.

Chinese Beef Tendon Stew with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Ground beef, 2.25 lb$5.49/lb typical	2.25 lb	$12.35Typical price
	Beef chuck roast, 1 lb$6.99/lb typical	1 lb	$6.99Typical price
	Radishes, 1.25 lb$1.99/lb typical	1.25 lb	$2.49Typical price
	Fresh ginger, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.45Typical price
	Leeks and shallots, 0.15 lb$3.49/lb typical	0.15 lb	$0.54Typical price
	Green onions, 0.5$1.19 each typical	0.5	$0.51Typical price
Total for the servings shown		$30.49

Swaps

Swap ground beef for ground turkeyabout $0.50/lb less at typical prices
Swap beef chuck roast for pork roastabout $4.50/lb less at typical prices

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.

80 minstart to table
Mediumdifficulty
4servings as written
$$$$typical cost tier

Chinese Dairy-free Family Lunches Dinners Instant Pot Back to school Cold-weather comfort Winter

Typical price

$7.62 per serving$30.49 for 4

City Store

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.

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.

Main ingredient on sale this week? See what to make with ground beef on sale.