Beef Tendon Stir-fry Rice
I had some beef tendons, and wanted some way other than soup to eat them. So I did a rice stir-fry thing with part of them. Turned out good, and it wasn't soup. A tender rice is better for this textually I think.
Beef Tendon Stir-fry Rice
I had some beef tendons, and wanted some way other than soup to eat them. So I did a rice stir-fry thing with part of them. Turned out good, and it wasn't soup. A tender rice is better for this textually I think.
Cooking Instructions
- 1
Place the frozen tendons, soy sauce, and enough water to cover the tendons into a pressure cooker
- 2
Bring pressure cooker up to pressure, cook 1 hour.
- 3
Allow pressure to subside, you can release it quickly, or let it reduce naturally.
- 4
Remove tendons, it is better to refrigerate to make cutting easier, but not required. Shown is 1 3/4 pounds, I only used the small one for this dish.
- 5
In a skillet, add 2 tbl. Oil on medium heat.
- 6
Once oil is hot, add chopped carrot and pepper, stir frequently. I used a rather spicy jalapeno here.
- 7
Once the veggies are about half cooked 4 minutes about, add garlic and onions, stir frequently
- 8
Cut tendon in about 1/2 inch lengths across
- 9
When the onions are translucent, add tendon, stir constantly
- 10
When the tendon is heated through, add more oil if it needs it, add rice stir well
- 11
Add soy sauce, pepper, cumin, stir about 2 minutes, until everything is heated through
- 12
Serve
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