Step 1

Mix and combine all the sauce ingredients in a medium bowl.

Step 2

Heat up a wok with 6 tablespoons of extra virgin olive oil, stir-fry the garlic and ginger on low to medium heat until lightly golden and fragrant. Stirring frequently.

Step 3

Add in the all the beef pieces and stir-fry for 5 minutes on medium to high heat.

Step 4

Then add in the sauce prepared in step 1, star anise, cloves, shiitake mushrooms, black fungus and corn starch mixture and stir-fry for another 3 minutes. Add salt to taste.

Step 5

Bring to a boil and turn the heat to low, cover with lid and simmer for 20 minutes or until beef is soft. Stirring occasionally.

Step 6

Garnish with some chilli and coriander and serve with steamed rice.