Spicy beef, shiitake & aubergine stir-fry

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

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 342
  • fat 18g
  • saturates 6g
  • carbs 13g
  • sugars 8g
  • fibre 4g
  • protein 31g
  • salt 2.2g


  • 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


  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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