- 2 tbsp vegetable oil
- 500g pack extra-lean beef mince
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
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 red chilli, thinly sliced
- 6 garlic cloves, finely chopped
- 150g pack shiitake mushroom, sliced
- 4 spring onions, halved horizontally and sliced lengthways
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
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.
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.