200g beef eye fillet, thinly sliced
1 garlic clove, grated
1 tbsp bonito soy sauce
1 tbsp oyster sauce
2 lap cheong (Chinese sausages), sliced
2 shallots, thinly sliced
1 long green chilli, thinly sliced
1 long red chilli, thinly sliced
1 tbsp extra virgin olive oil
100g shiitake mushrooms, chopped
2 king brown mushrooms, sliced
150g oyster mushrooms, torn
50g dried wood ear mushrooms or black fungus, rehydrated in warm water
2 tbsp Chinese black beans
1 cup sugar snaps
1 cup snowpeas
1 bunch choi sum, roughly chopped
Combine the garlic, bonito soy and oyster sauce in a bowl and add the beef. Leave to marinate for at least 30 minutes.
In a large non-stick frypan over medium-high heat, add the sliced lap cheong and allow the fat to render for about a minute. Add the shallots and chillis with the extra virgin olive oil and cook for another 1-2 minutes.
Add all of the mushrooms and the black beans to the pan and cook off for a couple of minutes until the mushrooms reduce in size. Add the marinated beef and toss together as the beef cooks. Once the beef is brown all over, add the snowpeas, sugar snaps and choi sum, sauté briefly until the leaves wilt then remove from the heat.
Serve as is or with steamed rice.