Ngam Ngov Beef Tendon Stir-Fried with Basil
Slow-cooked beef tendon with fragrant basil and the bright, savory depth of Cambodian preserved lime.
Tender, gelatinous beef tendon stir-fried with fragrant basil, fresh chili, and Nirorn Ngam Ngov. The preserved lime adds a distinctive salty-citrusy depth that cuts through the richness of the beef tendon.
Prep: 15 min Cook: 15 min Serves: 2–3
- Préparation
- 15 min
- Cuisson
- 15 min
- Pour
- 1
Ingrédients
- 400 gcooked beef tendon, sliced
- 2 tbspNgam Ngov brine
- 3 clovesgarlic, chopped
- 2–3fresh red chilies, sliced
- 1small onion, sliced
- 1large handful fresh basil
- 1 tbspoyster sauce
- 1 tbsplight soy sauce
- 1 tspsugar
- 2–3 tbspwater
- 1 tbspcooking oil
- Freshly ground black pepper
Préparation
- 1
Prepare the beef tendon
- 2
Fry the aromatics
- 3
Add the onion
- 4
Stir-fry the tendon
- 5
Add the Ngam Ngov
- 6
Reduce the sauce
- 7
Add the basil
- 8
Serve
Serve with hot jasmine rice so the rice absorbs the rich, savory Ngam Ngov sauce.
Rich. Fragrant. Citrusy.
Slow-cooked beef tendon meets fresh basil and the distinctive salty-sour character of Cambodian preserved lime.
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