Szechuan beef, slow-cooked beef daube finished with udon noodles, spring greens & asparagus

This recipe utilises our delicious beef paired with seasonal veg and noodles available from Oliver Kay. 


  • 40ml La Espanola Pure Olive Oil Glass
  • 4pce Beef Daube
  • 120g Shallot Banana
  • 40g Bb – Root Ginger
  • 40g Bb – Prep Garlic Peeled
  • 100ml Tamari Soy Sauce
  • 80g Tate & Lyle Light Soft Brown Sugar
  • 40ml Knorr Blue Dragon Create More Concentrated Szechuan Sauce
  • 40ml Asian Aromatic Stock Base
  • 1000ml Essential Cuisine Signature Beef Jus
  • 20g Bb – Red Chillis
  • 5g Everyday Favourites Cornflour
  • 800g Edo Udon Noodles
  • 200g Bb – Cabbage Spring
  • 250g Asparagus UK
  • 40g Crispy Shallots
  • 10g Bb – Micro Coriander
  • 10g Micro Thai Basil X 30g Punnet


  1. Heat the oil in a deep roasting tin and seal the beef until browned. Remove from the tray and set to one side.
  2. Add the shallots, sliced ginger, garlic, and cook for a couple of minutes then add the soy sauce, sugar, Szechuan sauce, stock base, beef jus, and red chili.
  3. Place the beef daubes back into the roasting tin and bring to a simmer then cover with tin foil and place into the oven for 3-4 hours or until tender.
  4. Once cooked allow to rest and then slice into even pieces and allow to sit in the some of the stock.
  5. With the remainder of the stock, strain into a saucepan and allow to reduce slightly before thickening with cornflour if needed – you are looking for a light sauce and not too thick.
  6. Cook the noodles as per pack instructions and keep warm.
  7. Saute the greens and cook the asparagus.
  8. Plate the noodles then top with the sliced beef, sauce, cooked vegetables, crispy shallots and herbs.