Method 

1. Drain the mushrooms, reserve the strained soaking liquid and remove and discard the woody stalks.

2. Heat a heavy based saucepan or enamelled cast iron casserole dish over a high heat and add peanut oil. Add beef in batches and cook until browned on all sides and nicely caramelised. Reduce heat to low and discard any excess oil in the pan. Return all the beef to the pan along with bean and chilli sauce and cook for one minute, stirring occasionally. Add ginger, garlic, Sichuan pepper, chilli, rock sugar, stock, water, soy sauces, rice wine, citrus peel, cinnamon and star anise.

3. Bring to the boil over a high heat, reduce heat to low and add mushrooms, reserved soaking liquid and onion. Cover and simmer for 1 ½ -2 hours or until beef is soft and tender. After 1 hour add daikon. Once beef is tender, add spring onion and sesame oil, mixing to combine.

4. To serve, spoon onto serving plates with rice and garnish with coriander, fried shallots and crispyfried garlic.