Servings: 4 servings
Calories: 286kcal
Ingredients
- 600 g beef tendon cleaned and cut into chunks
- 6 cups beef broth
- 2 tbsp Sichuan peppercorns
- 2 star anise
- 1 cinnamon stick
- 3 dried chilies
- 1 thumb fresh ginger sliced
- 3 cloves garlic smashed
- 3 tbsp soy sauce
- 1 tbsp chili oil
- 2 scallions sliced, for garnish
Instructions
- Blanch the beef tendon in boiling water for 5 minutes, then drain and rinse.
- In a pot, combine the tendon, beef broth, Sichuan peppercorns, star anise, cinnamon, dried chilies, ginger, and garlic.
- Bring to a simmer, cover, and cook on low heat for 90 minutes, until the tendon is completely tender and gelatinous.
- Stir in soy sauce and chili oil during the last 10 minutes.
- Ladle into bowls and garnish with scallions.
Notes
Chef's Tip: Beef tendon needs real time to break down - rushing the simmer leaves it tough instead of the melting, gelatinous texture the dish is known for. Keto Swaps: none needed - this soup is naturally keto as written.
Nutrition
Calories: 286kcal | Protein: 24g | Fat: 19g | Fiber: 1g
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About This Dish
Beef tendon needs real patience — hours of gentle simmering to turn tough collagen into something meltingly gelatinous, all soaked in a numbing Sichuan peppercorn broth.
No substitutions needed here; this soup is naturally keto exactly as written.