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.

Ingredients

600g organic beef shin

2 Tbsp rapeseed oil

1 large white onion, peeled and finely diced

3 cloves of garlic, crushed, peeled and finely chopped

1 thumb-size piece of ginger, peeled, sliced

2 sticks of celery, diced

2 medium carrots, peeled, top and tailed and diced

1 L organic beef stock or vegetable stock

1 bay leaf

1 star anise

300g fresh tagliatelle pasta

Seasoning

2 tsp salt

2 tsp ground black pepper

Sauce Mix

2 Tbsp Lee Kum Kee Chilli Bean Sauce

1 Tbsp Lee Kum Kee Premium Light Soy Sauce

1 tsp Lee Kum Kee Premium Dark Soy Sauce

1 tsp Lee Kum Kee Premium Oyster Sauce

1 Tbsp Shaoxing rice wine or dry sherry

Garnish

1 bunch of coriander, roughly chopped

1 red chilli, sliced on the deep angle

Method

Season the beef shin with salt and ground black pepper.

Heat half of the oil in a wok or pan over high heat, sear and brown the beef shin pieces all over. Set the beef aside.

Reduce to medium heat, add the remaining rapeseed oil and fry the onions until they turn translucent.

Add the garlic, ginger, celery and carrots and cook for 3 minutes. Add the sauce mix, then the stock, bay leaf and star anise. Add the beef back to the wok or pan. Put the lid on and slow cook over low heat for 90 minutes.

Remove the meat and slice it up. Reduce the sauce further to thicken.

Cook the pasta according to packet instructions.

Add the cooked pasta to the wok or pan and combine well.

Top with the coriander and some fresh chillies.

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