Trim off any fat or gristle from the beef and cut into thin strips. Heat a wok or large frying
pan, add 2 tablespoons of the oil and heat until just smoking. Add the beef and cook for 5-8
minutes, turning occasionally, until browned on all sides. Using a slotted spoon, transfer the beef
to a plate and keep warm.
Add the remaining oil to the wok and heat until almost smoking. Add the spring onions, chilli,
garlic and ginger and cook for 1 minute, stirring occasionally. Add the mushrooms and stir-fry for
3 minutes. Using a slotted spoon, transfer the mushroom mixture to a plate and keep warm.
Return the beef to the wok, pour in the coconut cream and stock. Bring to the boil and simmer
for 3-4 minutes, or until the juices are slightly reduced and the beef is just tender.
Return the mushroom mixture to the wok and heat through. Stir in the chopped coriander and
season to taste with salt and pepper. Serve immediately with freshly cooked rice.