Spicy beef, shiitake & aubergine stir-fry

Spicy beef, shiitake & aubergine stir-fry

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(6 ratings)

Prep: 15 mins Cook: 30 mins


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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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
    Spring onions

    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


  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, questions and tips

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15th Sep, 2017
This is an easy, tasty way to cook mince. I only had a green chilli and ordinary mushrooms but the result was still lovely.
20th Aug, 2012
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
4th Apr, 2012
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.
23rd Mar, 2012
this was ok but it didn't look amazingly attractive.
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