Beef, Black Bean and Cashew Pappardelle

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Step 1.

Marinate the steak in 1 tbsp soy sauce, 1 clove grated garlic, and 1 tbsp rice wine vinegar and allow to marinate until you are ready to cook.

Step 2.

Mince the remaining garlic, ginger and red chilli. Chop up the spring onions. Slice the onion and chop up the tenderstem broccoli.

Step 3.

Mix together the black bean sauce, 3 tbsp soy sauce, 1 tbsp rice wine vinegar and 200ml water. In a small cup, combine the cornflour with 2 tbsp of water.

Step 4.

Bring a pan of water to a boil. Add your pappardelle and bicarbonate of soda, then cook for a couple of mins less than the packet instructions

Step 5.

Add a large glug of cold oil to a hot wok and fry the beef for 2-3 mins until golden on the outside but still pink on the inside. Remove and set aside.

Step 6.

Add another glug of oil and fry the spring onion whites until charred for 3 mins. Then add in the ginger, garlic, red chilli and onions and cook for 4 mins until darkened. Then toss in the broccoli and cook for 3 mins.

Step 7.

Pour in the sauce and bring it to a bubble. Add the cornflour slurry and allow the sauce to bubble and thicken for 2 mins.

Step 8.

Add in the cooked pappardelle and toss together until the pasta is well-coated and glossy.

Step 9.

Finally, add in the beef, black pepper cashews, and spring onion greens. Toss it all together and serve.

I've added a few tsps of bicarb in with the boiling water when cooking the pappardelle so that they have a bouncy noodle-like texture. They still tend to soak up lots of liquid, though, so add a splash of water if it looks dry.

350g Sirloin Strips
4 Tbsp Soy Sauce
4 Cloves Garlic
2 Tbsp Rice Wine Vinegar
4cm Knob Of Ginger
1 Red Chilli
1 Onion
4 Spring Onions
150g Tenderstem Broccoli
2 Tsp Bicarbonate of Soda
75g Chikas Black Pepper Cashews
4 Tbsp Black Bean Sauce
400g Pappardelle
1 Tbsp Cornflour
Olive Oil