Diced Beef Stir Fry

INGREDIENTS

• 1 x The Meat Club Wagyu Beef Diced
• 1 ½ tsp of ground coriander
• ½ tsp of chilli powder
• 1 tbsp of fish sauce
• 1 tsp of palm sugar, grated
• ½ cup of peanut oil
• 200g of baby eggplant, halved lengthways
• 2 bunches of garlic shoots or scapes, cut into 5cm lengths (If you can’t find garlic shoots, substitute with about 2 tsp of minced garlic)
• 200g of mixed Asian mushrooms
• ¼ cup of Thai-style chilli jam (nam prik pao)
• ¼ cup of deep fried shallots, plus extra to serve
• ⅓ cup of coriander leaves

PREPARATION

1. Combine beef strips, ground coriander, chilli powder, fish sauce and palm sugar in a bowl and mix well. Leave to marinate for 30 mins.
2. Bring a wok pan to high heat, add half the oil and the beef, and stir fry for 1-2 minutes until just cooked but not overdone. Remove from wok and set aside.
3. Add the remaining oil and eggplant, and fry for 2-3 minutes until golden. Remove and set aside.
4. Drain some but not all oil from the wok and return to high heat. Add the garlic shoots and stir fry for 1 minute. Add mushrooms and continue to cook for a further 1–2 minutes until they are tender.
5. Reduce the wok to low, return the beef and eggplant, then add the chilli jam, shallots and 1 tbsp water. Toss gently until heated through. Remove from heat and add the coriander.
6. Serve with your choice of rice or noodles, and garnish with the remaining shallots.