Home :: Recipes :: Black Pepper Beef Tagliatelle

Black Pepper Beef Tagliatelle

By: yongfook

Prep Time: 0 Min
Cook Time: 0 Min
Difficulty: medium
Serves: 4

Read Reviews (15) | Review / Rate This Recipe

Description

add to shopping list Ingredients

1 pack of thinly sliced beef (sukiyaki beef if you can get it)2 peppers (red or green), finely sliced2 types of mushroom (shitake, eringi, shimeji are good) sliced2 cloves of garlic, sliced very thinly (use a mandoline)2 shallots, minced1 small piece of ginger, minced2 tablespoons black peppercorns2 tablespoons oyster saucepinch of sugardash of mirindash of sesame oilglug of kecap manis1 bunch fresh coriander, roughly chopped3 or 4 stalks spring onions, finely slicedFresh Tagliatelle, enough for two servingsjuice of half a lime

Preparation

I absolutely love dishes like this. For some reason, pasta works incredibly well with robust Asian flavours - here a delicious peppery, garlicky sweet sauce. The combination of Asian flavours with fresh (or good quality dried) pasta is something I thoroughly enjoy experimenting with. Makes 2 generous portions.

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 kecap manis 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. When the beef is cooked through, add the mushrooms and peppers you cooked previous. 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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Reviews

1/08/13

star_on star_on star_on star_on star_on Caduceus says:

http://www.epicurious.com/tools/fooddictionary/entry/?id=3142

You can buy it from Amazon if you don't have any local ethnic markets.

1/08/13

star_on star_on star_on star_on star_on Denman61 says:

What is kecap manis and where might I find it?

1/08/13

star_on star_on star_on star_on star_on dnomyer0810 says:

this is really yummy...!but i can't eat oyster sauce:( is there any sauce that i can use except oyster...?

1/08/13

star_on star_on star_on star_on star_on glock23 says:

Just got done and it was excellent! I saved 1/2 of the meat + veg mix for tomorrow. I added Indonesian sambal asli (super-hot chili sauce). I feel the lime juice really kicked up the flavor a notch. I also added some Chinese cabbage. This dish was really great because it incorporated some of my favorite things: spring onions, shallots, coriander, garlic, ginger, noodles (in my case) and good quality beef!

1/08/13

star_on star_on star_on star_on star_on glock23 says:

Making this right now. I have all the ingredients: one of the good things about living in HK is the wide availability of South East Asian ingredients. I'm using Chinese egg noodles (not the kind you get at takeout places in the US or the American kind: they look like thick ramen) and Thai limes. Can't wait to see how it turns out!

1/08/13

star_on star_on star_on star_on star_on cuegeee says:

might i ask what type of camera you are using?

1/08/13

star_on star_on star_on star_on star_on japzkyootipie says:

oh sooo yumm... just the noodles are making me drool.

1/08/13

star_on star_on star_on star_on star_on sumafood says:

I just made this with whatever I had around. Pre-ground pepper, fettuccini, sake (instead of mirin) no lime, no coriander, and soy sauce instead of kecap manis.

It was delicious and I will definitely be making it again.

1/08/13

star_on star_on star_on star_on star_on WhiteOnRiceCoup says:

This is fabulous with the black pepper and interesting use of tagliatelle. The photo is kick butt too!

1/08/13

star_on star_on star_on star_on star_on theory says:

Interesting dish, dude. I like it.

1/08/13

star_on star_on star_on star_on star_on Larph says:

i'll pick one up tomorrow on your recommendation. sounds like a good way around the soy problem, too.

1/08/13

yongfook says:

yup! did you buy a bottle? it's really useful. a good all-purpose seasoning for meat in Asian dishes, when you want it to take on a nice dark colour, but using soy sauce would be too salty.

1/08/13

star_on star_on star_on star_on star_on Larph says:

i was astonished to find kecap manis at tescos the other day; the only time i had heard of it was in your recipes. i think it's an indonesian condiment, no?