Lovely Asian inspired recipe for Black Pepper Beef Tagliatelle with a delicious peppery, garlicky sweet sauce.
1 pack of thinly sliced beef
2 peppers (red or green), finely sliced
2 types of mushroom, sliced
2 cloves of garlic, sliced very thinly
2 shallots, minced (replace with onions)
1 small piece of ginger, minced
2 tablespoons black peppercorns
2 tablespoons oyster sauce
pinch of sugar
dash of mirin (Japanese rice wine)
dash of sesame oil
glug of sweet thick soy sauce
1 bunch fresh coriander, roughly chopped
3 or 4 stalks spring onions, finely sliced
Fresh Tagliatelle pasta, enough for two servings
juice of half a lime
In a blender, pulse together the black peppercorns, mirin, oyster sauce, sesame oil and sugar to a thick paste. You’re looking for a sweet, peppery flavour. Adjust to your liking – my measurements aren’t exact, they are simply where I started off from…
Put some water on the boil in a pan for the pasta.
Heat some olive oil in a wok. When hot, stir fry together the sliced pepper and mushrooms. Glug some thick, sweet soy sauce on them to give a little colour. Season with a bit of salt. When soft, tip them into a heatproof container and keep aside.
When your pasta water is boiling, add the pasta. It will cook in about 6 – 10 mins (depending on whether you opted for fresh or dry), and that’s more than enough time to finish off the beef.
In the wok, heat a little more oil. Fry together the beef, garlic, ginger and shallots (or onions). When the beef is cooked through, add the mushrooms and peppers you cooked previously. Add the pepper sauce from the blender. Mix well and turn down the heat.
Drain the pasta and add to the beef wok. Add the chopped coriander and spring onions, mix everything together well, and serve immediately. Squeeze over fresh lime before eating.
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