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© 2020 Ching He Huang. All rights reserved.

Chilli Bean Beef Pasta

Serves : 2 - 4 Preparation 10 mins Cooking 95 mins Total 105

Nutrition facts: 421.00 calories 39.60g protein 37.30g carbs 11.20g sugars 13.80g fat 3.60g 5.40g fibre 2008.00mg sodium

Ingredients: 1 tablespoon Rapeseed oil 1 large, peeled and finely diced White onion 3 cloves, crushed, peeled and finely chopped Garlic 1 knob, peeled Ginger 2 sticks, 0.5cm Celery 2 medium sized, peeled, top and tailed and 0.5cm dice Carrot 2 tablespoons Lee Kum Kee Chilli Bean Paste 1 tablespoon Lee Kum Kee Premium Light Soy Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 tablespoon Lee Kum Kee Premium Oyster Sauce 1 tablespoon Shaosing rice wine or dry sherry 1 litre Organic beef stock or vegetable stock 1 Star anise 300g Cooked Tagliatelle For the beef : 600g Organic Beef Shin 2 pinches Salt 2 pinches Ground black peppercorn 1 tablespoon Rapeseed oil For the garnish: Stems finely diced, leaves for Garnish Coriander leaves and stems 1, sliced on the deep angl Red chilli 1 tablespoon Lee Kum Kee Double Deluxe Soy Sauce

Inspired by the Spicy five spicy pork noodles at Chang Jiao Tang Mein.

This is a delicious Chinese-Italian Fusion pasta dish with tonnes of Umami. The sweetness of the oyster sauce and the rich beany salty notes of soy sauce really makes this dish a winner.

Chilli Bean Beef Pasta

Serves : 2 - 4
Preparation time 10 Minutes
Cooking time 1 Hours 35 Minutes

per serving

Cals

421.00

Protein (g)

39.60

Carbs (g)

37.30

Sugars (g)

11.20

Fat (g)

13.80

Sat Fat (g)

3.60

Fibre (g)

5.40

Sodium (mg)

2008.00

beef pasta

Source from

Ching He Huang Web Site

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About the recipe

Inspired by the Spicy five spicy pork noodles at Chang Jiao Tang Mein.

This is a delicious Chinese-Italian Fusion pasta dish with tonnes of Umami. The sweetness of the oyster sauce and the rich beany salty notes of soy sauce really makes this dish a winner.

Ingredients

Rapeseed oil - 1 tablespoon
White onion - 1 large, peeled and finely diced
Garlic - 3 cloves, crushed, peeled and finely chopped
Ginger - 1 knob, peeled
Celery - 2 sticks, 0.5cm
Carrot - 2 medium sized, peeled, top and tailed and 0.5cm dice
Lee Kum Kee Chilli Bean Paste - 2 tablespoons
Lee Kum Kee Premium Light Soy Sauce - 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
Shaosing rice wine or dry sherry - 1 tablespoon
Organic beef stock or vegetable stock - 1 litre
Star anise - 1
Cooked Tagliatelle - 300g

For the beef

Organic Beef Shin - 600g
Salt - 2 pinches
Ground black peppercorn - 2 pinches
Rapeseed oil - 1 tablespoon

For the garnish

Coriander leaves and stems - Stems finely diced, leaves for Garnish
Red chilli - 1, sliced on the deep angl
Lee Kum Kee Double Deluxe Soy Sauce - 1 tablespoon

Steps

Season the Beef shin with salt and ground black pepper
Heat a wok or pan over high heat, add a tablespoon of rapeseed oil and sear and brown the beef shin pieces all over. Set the beef aside.
Reduce the heat to medium and add another tablespoon of rapeseed oil, and add the onions and fry until translucent, add the garlic, ginger, celery and carrots and cook for 3 minutes. Add the chilli bean paste, season with light soy, dark soy, oyster sauce, shaosing rice wine or dry sherry. Add the stock and the bay leaf and star anise. Add the beef back to the wok/pan. Put the lid on and cook on a medium-low heat for 90 minutes.
Remove meat and slice up, take the sauce and reduce further to thicken.
In a boiling pot add the fresh pasta, cook to packet instructions, for 4 minutes, then bring the pasta to the wok/pan and stir together well.
Top with coriander stems, coriander leaves and some fresh chillies.

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Ingredients

Rapeseed oil - 1 tablespoon
White onion - 1 large, peeled and finely diced
Garlic - 3 cloves, crushed, peeled and finely chopped
Ginger - 1 knob, peeled
Celery - 2 sticks, 0.5cm
Carrot - 2 medium sized, peeled, top and tailed and 0.5cm dice
Lee Kum Kee Chilli Bean Paste - 2 tablespoons
Lee Kum Kee Premium Light Soy Sauce - 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
Shaosing rice wine or dry sherry - 1 tablespoon
Organic beef stock or vegetable stock - 1 litre
Star anise - 1
Cooked Tagliatelle - 300g

For the beef

Organic Beef Shin - 600g
Salt - 2 pinches
Ground black peppercorn - 2 pinches
Rapeseed oil - 1 tablespoon

For the garnish

Coriander leaves and stems - Stems finely diced, leaves for Garnish
Red chilli - 1, sliced on the deep angl
Lee Kum Kee Double Deluxe Soy Sauce - 1 tablespoon