Spicy beef, shiitake & aubergine stir-fry

Spicy beef, shiitake & aubergine stir-fry

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
342
protein
31g
carbs
13g
fat
18g
saturates
6g
fibre
4g
sugar
8g
salt
2.2g

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 mushrooms, sliced
  • 4 spring onions, halved horizontally and sliced lengthways
  • 4 tbsp oyster sauce
  • 1 tbsp brown sugar
  • basmati rice, to serve

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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.

Recipe from Good Food magazine, March 2012

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Comments

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

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