Black Bean, Soy and Beef Tostadas with Egg and Avocado

Heat the first measure of oil in a large heavy-bottomed pot or deep frying pan and add the beef. Cook for 3 minutes, breaking up with a fork so that you avoid big lumps.

Add the black bean paste, oyster and soy sauces, chilli, ginger and garlic, and cook, stirring occasionally for a further 15 minutes.

Heat the second measure of oil in a frying pan and cook the tortillas for a minute each side until golden and crunchy. Drain well on paper towels and keep warm while cooking remaining tortillas. Fry the eggs in the same oil until cooked to your liking.

To serve: Pile the mince onto tostadas and layer up with fried eggs, avocado, spring onions and coriander. Serve drizzled with Japanese mayo (and sriracha, if using) and a sprinkle of fried shallots and black sesame seeds. Serves 6.