- Add oil into a wok or pot over medium heat. Sauté garlic and ginger until fragrant. Remove and set aside.
- Bring the heat up to high and place in beef tendons. Sear and brown them on all sides.
- Add all ingredients into the wok, including sautéed garlic and ginger. Bring to a boil then, put on the lid and simmer on lowest heat for 2½ hrs. Stir occasionally and ensure there is sufficient liquid. By the end of the simmer time, the liquid should be thick. Season with salt or sugar according to taste.
- Transfer tendons to a steaming plate or bamboo basket and steam over high heat for 30 mins. Remove and serve.