Preparation: 20 minutes
Cooking: 2 hours
Total: 2 hours 20 minutes
600g chuck steak, trimmed and diced
1 tbsp salted black beans*, soaked in warm water for 5 minutes
150g Asian mushrooms**, trimmed
Thumb sized piece ginger, cut into fine matchsticks
1 cups salt-reduced beef stock
1 cup Chinese rice wine
2 teaspoons sugar
Rice, sliced spring onions, coriander and Asian greens, to serve
*Salted black beans are available from Asian grocery stores.
**Shitake mushrooms work best.
Preheat the oven to 170°C and place a casserole over a high heat. Coat the beef with some vegetable oil and cook 5 minutes or until coloured. You may need to do this in 2 batches. While the beef is cooking, rinse and squeeze dry the soaked black beans and mash roughly with a fork.
Add the mushrooms and ginger to the beef and cook for 30 seconds, scraping up any sticky bits with a wooden spoon. Add the black beans, stock, rice wine, sugar and ½ cup water and bring up to the boil.
Place the lid on the pan and bake for 2 hours, or until the meat is very tender.
Serve with rice, sliced spring onions, coriander and Asian greens.