Name: Spicy beef, shiitake & aubergine stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; 500g pack extra-lean beef mince; 1 large aubergine sliced and cut into thick strips; 1 red chilli thinly sliced; 6 garlic cloves finely chopped; 150g pack shiitake mushroom sliced; 4 spring onions halved horizontally and sliced lengthways; 4 tbsp oyster sauce; 1 tbsp brown sugar; rice to serve

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Spicy beef, shiitake & aubergine stir-fry

Spicy beef, shiitake & aubergine stir-fry

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
500g pack extra-lean beef

mince
1 large aubergine

sliced and cut into thick strips
1 red chilli

thinly sliced
6 garlic cloves

finely chopped
150g pack shiitake mushroom

sliced
4 spring onions

halved horizontally and sliced lengthways
4 tbsp oyster sauce
1 tbsp brown sugar
rice

to serve

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Nutrition: per serving

kcal342

low
fat18g
saturates6g
carbs13g
sugars8g
fibre4g
protein31g
salt2.2g

Method

step 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.
step 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.

Recipe from Good Food magazine, March 2012

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A star rating of 4 out of 5.6 ratings

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