Ngam Ngov Beef Tendon Stir-Fried with Basil

Name: Ngam Ngov Beef Tendon Stir-Fried with Basil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Ingredients: 400 g cooked beef tendon, sliced; 1 Nirorn Ngam Ngov preserved lime, deseeded and finely chopped; 2 tbsp Ngam Ngov brine; 3 cloves garlic, chopped; 2–3 fresh red chilies, sliced; 1 small onion, sliced; 1 large handful fresh basil; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp sugar; 2–3 tbsp water; 1 tbsp cooking oil; Freshly ground black pepper

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

Prep: 15 min
Cook: 15 min
Serves: 1

Ngam Ngov Beef Tendon Stir-Fried with Basil — finished drink

Ingredients

400 gcooked beef tendon, sliced
1Nirorn Ngam Ngov preserved lime, deseeded and finely chopped
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

Made with Ngam Ngov →

Method

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**

Serving Suggestion— link to this section

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.