© 2019 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 

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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