Spicy beef, shiitake & aubergine stir-fry

Spicy beef, shiitake & aubergine stir-fry

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(4 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
This Asian stir-fry with mushrooms uses extra-lean beef mince instead of steak for a low-calorie and low-cost meal

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat18g
  • saturates6g
  • carbs13g
  • sugars8g
  • fibre4g
  • protein31g
  • salt2.2g
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Ingredients

  • 2 tbsp vegetable oil
  • 500g pack extra-lean beef mince

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 large aubergine, sliced and cut into thick strips

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 red chilli, thinly sliced
  • 6 garlic clove, finely chopped
  • 150g pack shiitake mushroom, sliced
  • 4 spring onion, halved horizontally and sliced lengthways

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tbsp oyster sauce
  • 1 tbsp brown sugar
  • basmati rice, to serve

Method

  1. Heat a drop of the oil in a non-stick wok or large frying pan. Cook the mince, breaking it up with a wooden spoon, for about 10 mins, or until cooked through. Remove with a slotted spoon and set aside.

  2. Heat the remaining oil in the pan and fry the aubergine for about 10 mins, until tender and cooked through. Add half the chilli, the garlic and mushrooms, then cook for a further few mins. Return the mince to the pan and add most of the spring onions, the oyster sauce, sugar and 200ml water. Bubble for a few mins, then serve immediately with boiled rice and the remaining chilli and spring onions scattered on top.

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Comments (3)

fliss_bush's picture
3

just made this, really tasty - got my boyfriend to like mushrooms! but didn't have oyster sauce, used worcestershire sauce & soy sauce instead but think it was missing something. added in sweet peppers at the same time as the mushrooms and chilli

hilaryys's picture
5

My family LOVE this! It has brilliant big flavours - and somehow, the when it's cooking, it smells really authentically Chinese (I know, probably the oyster sauce!) I served it with noodles and not rice and added some stir-fried pak choi on the side. I'm sure I'm going to cook this again and again - but would recommend slicing the aubergine fairly thinly (before cutting into thick slices!) otherwise the skin can get a bit tough, even when the flesh of the aubergine is tender.

bethocallaghan's picture
2

this was ok but it didn't look amazingly attractive.

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