Chilli Bean Beef Shin Pasta

Inspired by the Spicy five spicy pork noodle at Chang Jiao Tang

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.

This recipe was made in collaboration with Ching He Huang. 


600g organic Beef Shin
2 pinches of salt
2 pinches of ground black pepper
1 tbsp rapeseed oil
1 large white onion, peeled and finely diced
3 cloves of garlic, crushed, peeled and finely chopped
1 knob of ginger, peeled, sliced
2 sticks of celery, diced
2 medium carrots, peeled, top and tailed and diced
1 tbsp Shaoxing rice wine or dry sherry
1 litre organic beef stock or vegetable stock
1 bay leaf
1 star anise
300g fresh Tagliatelle
Coriander stems, finely diced and leaves for Garnish
1 red chilli, sliced on the deep angle


1 Season the Beef shin with salt and ground black pepper.
2 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.
3 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 sauce, season with double deluxe soy sauce, dark soy sauce, oyster sauce, shaoxing 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.
4 Remove meat and slice up, take the sauce and reduce further to thicken.
5 In a boiling pot add the fresh pasta, cook to packet instructions, then bring the pasta to the wok/pan and stir together well.
6 Top with coriander stems, coriander leaves and some fresh chillies.
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