September 15, 2011 - 16:06 BST hellomagazine.com A recipe from Bill Granger's new book for black bean beef GALLERY Ingredients (Serves 2) 1 tablespoon mirin 2 tablespoons oyster sauce 1 teaspoon sesame oil 1 tablespoon cornflour 1 teaspoon caster sugar 350g rump steak, fat removed, thinly sliced 3 tablespoons light-flavoured oil 100g oyster mushrooms 1 red onion, cut into wedges 2 red chillies, quartered and de-seeded 50ml chicken stock 2 tablespoons soy sauce 60ml black bean sauce Method Combine the mirin, 1 tablespoon of the oyster sauce, the sesame oil, cornflour and sugar in a shallow dish. Add the steak, toss to coat and set aside in the fridge to marinate for 5 minutes. Heat a wok or frying pan over high heat. Add 1 tablespoon of the oil and stir-fry the steak in batches for about 1 minute or until well browned. Remove from the wok. Wipe the wok clean, heat another tablespoon of the oil, add the mushrooms and cook for 1 minute each side or until lightly browned, turning the mushrooms carefully to avoid damaging them. Remove. Add the last tablespoon of oil and stir-fry the onion and chillies for about 1 minute or until fragrant. Season with freshly ground black pepper. Return the steak to the wok with the stock, the remaining oyster sauce, soy sauce and black bean sauce. Stir-fry for 1–2 minutes or until the sauce reduces slightly. Add the mushrooms to warm them. Serve with steamed rice.