||Preheat the oven to 170°C and place a casserole over a high heat. Coat the beef with some vegetable oil and cook 5 minutes or until coloured. You may need to do this in 2 batches. While the beef is cooking, rinse and squeeze dry the soaked black beans and mash roughly with a fork.
||Add the mushrooms and ginger to the beef and cook for 30 seconds, scraping up any sticky bits with a wooden spoon. Add the black beans, stock, rice wine, sugar and ½ cup water and bring up to the boil. Place the lid on the pan and bake for 2 hours, or until the meat is very tender.
||Serve with rice, sliced spring onions, coriander and Asian greens.