INGREDIENTS

METHOD

600g Cube Roll Braised Mushrooms: 3 T olive oil 3 cloves garlic, finely chopped 1 T green peppercorns, rinsed 10 dried shiitake 200g mushrooms sliced ½ cup beef stock 1 t oyster sauce 1 t cornflour Sprouts: 200g very fresh mung sprouts 50g snow pea sprouts

Braised Mushroom: Soak shiitake in 1 cup boiling water 20 minutes, drain, remove & discard stems, slice, strain and reserve liquid. Mix cornflour with ¾ cup of reserved mushroom liquid. Heat oil over moderate heat, add garlic, peppercorns and both mushrooms. Stirfry until mushrooms wilt and start to excude juice, add the beef stock and oyster sauce, bring to the boil, thicken slightly with cornflour mix. Beef: Remove fat and sinew, season well with freshly ground black pepper, panfry to your taste, and rest. Sprouts: Trim ends from pea sprouts. Just before serving blanch with sprouts in boiling water for 1 minute and drain well. To Serve: Slice Beef. On each of 4 dinner plates place ¼ of the sprouts, then the beef and top with the braised mushrooms, drizzle with mushroom sauce.