Black bean braised beef with Asian mushrooms and ginger
Preparation: 20 minutes
Cooking: 2 hours
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.
1. 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.
2. 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.
3. Serve with rice, sliced spring onions, coriander and Asian greens.
Shred or chop any leftovers, warm through and serve with steamed Chinese pancakes. For crunch, add some chopped Chinese cabbage dressed with rice vinegar and a dash of soy sauce.
You can cook this dish a day ahead and gently reheat to serve.
Try replacing the Asian greens with a crunchy raw salad, such as an Asian coleslaw.