Black Pepper Beef Tagliatelle Recipe

Black Pepper Beef Tagliatelle

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Ingredients

  • 1 pack of thinly sliced beef (sukiyaki beef if you can get it)
  • 2 peppers (red or green), finely sliced
  • 2 types of mushroom (shitake, eringi, shimeji are good) sliced
  • 2 cloves of garlic, sliced very thinly (use a mandoline)
  • 2 shallots, minced
  • 1 small piece of ginger, minced
  • 2 tablespoons black peppercorns
  • 2 tablespoons oyster sauce
  • pinch of sugar
  • dash of mirin
  • dash of sesame oil
  • glug of kecap manis
  • 1 bunch fresh coriander, roughly chopped
  • 3 or 4 stalks spring onions, finely sliced
  • Fresh Tagliatelle, enough for two servings
  • juice of half a lime

How to make Black Pepper Beef Tagliatelle


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.

  1. 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... 
  2. Put some water on the boil in a pan for the pasta.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • telliecoin
    telliecoin says

    nom nom nom

  • Qarpon
    Qarpon says

    great, I can almost taste it :P gonna try for sure. BTW what's mirin? :) sorry I get limited access to asian spices so...

  • yongfook
    yongfook says

    dude I put the link! heh. it's a type of rice wine. I think people often substitute it with dry sherry.

  • dubow
    dubow says

    looks yummeh! if only i can eat beef. :/ I think a lil chili added to the dish would be nice too.

  • Larph
    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?

  • yongfook
    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.

  • Larph
    Larph says

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

  • theory
    theory says

    Interesting dish, dude. I like it.

  • WhiteOnRiceCoup
    WhiteOnRiceCoup says

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

  • sumafood
    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.

  • japzkyootipie
    japzkyootipie says

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

  • cuegeee
    cuegeee says

    might i ask what type of camera you are using?

  • glock23
    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!

  • glock23
    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!

  • dnomyer0810
    dnomyer0810 says

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

  • Denman61
    Denman61 says

    What is kecap manis and where might I find it?

  • Caduceus
    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.

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