Ingredients
Serves 2200g beef sirloin, diced (or any quality cut of meat)
1 red banana chilli, cut into chards
1 shallot, sliced
1 tsp garlic, minced
1 tsp ginger, julienned
1 king brown mushroom, sliced
2 wing beans, sliced into sections
4 snake beans, cut into baton
4 sprigs Thai basil
4 sprigs coriander
1 tbsp black bean paste
Oyster sauce
Chicken stock
Fish sauce
Caster sugar
Crispy shallots and Thai basil to garnish
Vegetable oil
Black bean paste:
200g salted black beans (soaked in warm water, then drained)
5 cloves garlic
1 knob ginger
2 birds eye chillies
100ml shao shing cooking wine
Method
To make black bean paste: In a food processor, add beans, ginger, garlic, chilli and wine and blend to a smooth paste.
In a hot wok, seal beef, then remove.
Add king brown mushrooms and caramelise, add chilli, shallot, garlic and ginger. Fry until aromatic, then add wing beans and snake beans.
Add chicken stock, black bean and season with fish sauce, oyster sauce and caster sugar. Add beef to finish cooking.
Place a sizzle plate on stove to heat. Remove wok from the heat and add coriander and Thai basil.
Place mixture onto plate and garnish with crispy shallots and Thai basil.
Serve with steamed jasmine rice.
Coda Restaurant: www.codarestaurant.com.au