{"id":38181,"date":"2012-12-23T18:01:13","date_gmt":"2012-12-23T23:01:13","guid":{"rendered":"http:\/\/foodloverr.com\/?p=38181"},"modified":"2012-12-23T18:01:13","modified_gmt":"2012-12-23T23:01:13","slug":"black-pepper-beef-tagliatelle","status":"publish","type":"post","link":"https:\/\/foodloverr.com\/black-pepper-beef-tagliatelle\/","title":{"rendered":"Black Pepper Beef Tagliatelle"},"content":{"rendered":"<div id=\"recipe_pic_new\"><img loading=\"lazy\" decoding=\"async\" alt=\"Black Pepper Beef Tagliatelle\" src=\"http:\/\/foodloverr.com\/files\/2012\/12\/26ba7420d83711ac77738260d35ee203.jpg\" width=\"567\" height=\"378\" \/><\/div>\n<div id=\"license_container_new\">\n<\/div>\n<div><\/div>\n<div id=\"recipe_method\">\n<div id=\"recipe_ingredients\">\n<div id=\"pressrelease-link-38181\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38181, 'Show Me The Recipe Please', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38181\">Show Me The Recipe Please<\/span><\/a><\/div><div id=\"pressrelease-content-38181\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 pack of thinly sliced beef (sukiyaki beef if you can get it)<\/li>\n<li>2 peppers (red or green), finely sliced<\/li>\n<li>2 types of mushroom (shitake, eringi, shimeji are good) sliced<\/li>\n<li>2 cloves of garlic, sliced very thinly (use a mandoline)<\/li>\n<li>2 shallots, minced<\/li>\n<li>1 small piece of ginger, minced<\/li>\n<li>2 tablespoons black peppercorns<\/li>\n<li>2 tablespoons oyster sauce<\/li>\n<li>pinch of sugar<\/li>\n<li>dash of mirin<\/li>\n<li>dash of sesame oil<\/li>\n<li>glug of kecap manis<\/li>\n<li>1 bunch fresh coriander, roughly chopped<\/li>\n<li>3 or 4 stalks spring onions, finely sliced<\/li>\n<li>Fresh Tagliatelle, enough for two servings<\/li>\n<li>juice of half a lime<\/li>\n<\/ul>\n<\/div>\n<div id=\"method_inner\">\n<h2>How to make Black Pepper Beef Tagliatelle<\/h2>\n<p>I absolutely love dishes like this. \u00a0For some reason, pasta works incredibly well with robust Asian flavours &#8211; here a delicious peppery, garlicky sweet sauce. \u00a0The combination of Asian flavours with fresh (or good quality dried) pasta is something I thoroughly enjoy experimenting with. \u00a0Makes 2 generous portions.<\/p>\n<ol>\n<li>In a blender, pulse together the black peppercorns, mirin, oyster sauce, sesame oil and sugar to a thick paste. \u00a0You&#8217;re looking for a sweet, peppery flavour. \u00a0Adjust to your liking &#8211; my measurements aren&#8217;t exact, they are simply where I started off from&#8230;<\/li>\n<li>Put some water on the boil in a pan for the pasta.<\/li>\n<li>Heat some olive oil in a wok. \u00a0When hot, stir fry together the sliced pepper and mushrooms. \u00a0Glug some kecap manis on them to give a little colour. \u00a0Season with a bit of salt. \u00a0When soft, tip them into a heatproof container and keep aside.<\/li>\n<li>When your pasta water is boiling, add the pasta. \u00a0It will cook in about 6 &#8211; 10 mins (depending on whether you opted for fresh or dry), and that&#8217;s more than enough time to finish off the beef.<\/li>\n<li>In the wok, heat a little more oil. \u00a0Fry together the beef, garlic, ginger and shallots. \u00a0When the beef is cooked through, add the mushrooms and peppers you cooked previous. \u00a0Add the pepper sauce from the blender. \u00a0Mix well and turn down the heat.<\/li>\n<li>Drain the pasta and add to the beef wok. \u00a0Add the chopped coriander and spring onions, mix everything together well, and serve immediately. \u00a0Squeeze over fresh lime before eating.<\/li>\n<\/ol>\n<p> <\/div>\n<\/p><\/div>\n<p><font size=1>Recipe &#038; Photos Via <a href=http:\/\/nibbledish.com\/people\/yongfook\/>Author <\/a> &#038; Licensed Under <a rel=\"external\" href=\"http:\/\/creativecommons.org\/licenses\/by-sa\/3.0\/\">CC BY-SA 3.0<\/a><\/font>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Recipe &#038; Photos Via Author &#038; Licensed Under CC BY-SA 3.0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/posts\/38181"}],"collection":[{"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/comments?post=38181"}],"version-history":[{"count":0,"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/posts\/38181\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/media?parent=38181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/categories?post=38181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodloverr.com\/wp-json\/wp\/v2\/tags?post=38181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}