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Beef, black bean and cashew pappardelle Recipe

MOB Kitchen has collaborated with Rising Stars winner Chika’s to create a beef and black bean pappardelle that gets extra punch from Chika’s Sea Salt & Black Pepper Cashews. You can find more of MOB Kitchen’s recipes produced exclusively for Ocado here.

Serves 4 Total Time 40 mins


Get the ingredients here

  • 300g beef sirloin steak
  • 4 tbsp soy sauce
  • 4 garlic cloves, 1 grated, 3 minced
  • 2 tbsp rice wine vinegar
  • 500g pappardelle
  • 2 tsp bicarbonate of soda
  • 4 tbsp black bean sauce
  • 2 large glugs of oil
  • 4 spring onions, finely chopped 
  • 4cm knob of ginger, minced
  • 1 red chilli, minced
  • 1 onion, finely chopped
  • 150g Tenderstem broccoli, roughly chopped
  • 75g Chika’s Sea Salt & Black Pepper Cashews


  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.
  2. Get the pappardelle cooking in boiling water with the bicarbonate of soda. Meanwhile, mix together the black bean sauce, 3 tbsp soy sauce, 1 tbsp rice wine vinegar and 200ml water.
  3. Add a large glug of cold oil to a hot wok and fry the beef for 2–3 minutes until golden on the outside but still pink on the inside. Remove and set aside.
  4. Add another glug of oil and fry the spring onion whites until charred for 3 minutes. Then add in the ginger, garlic, red chilli and onion and cook for 4 minutes until darkened. Then toss in the broccoli and cook for 3 minutes.
  5. Pour in the sauce and bring it to a bubble. Add in the cooked pappardelle and toss together until the pasta is well-coated and glossy.
  6. Finally, add in the beef, black pepper cashews, and spring onion greens. Toss it all together and serve.
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