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Ingredients

• 1 pound beef tendons
• 1/4 cup soy sauce, for steaming
• 1/3 cup more soy sauce for dressing, or to taste
• 2 tablespoons hot chili oil, or to taste
• 3 tablespoons Chiangking rice vinegar, or to taste
• 3 tablespoons sugar, or to taste
• 1/2 teaspoon salt
• 1 tablespoon sesame oil, or to taste
• Finely chopped cilantro, for garnishing
• Finely sliced green onion, for garnishing

Description

Serious Eats