This spicy beef stir fry with eggplant and mushrooms is perfect for a quick meal! Using ground beef, mushrooms, eggplant and spicy chilli oil, it comes together in just 20 minutes. Serve with rice, noodles or zoodles, add more vegetables or top with a fried egg – it is endlessly customisable and Slimming World friendly too.
You will also love my delicious Chilli Con Carne
I wish I could give this recipe an official name but it’s kinda sorta totally made up! I am sure I have taken influences from a bunch of other recipes and perhaps there’s something that it closely resembles… But for now, I shall call this my ‘ground beef stir fry’ and I hope you will like it as much as I do.
The recipe has evolved over time but it came into existence one lunchtime when I was very hungry and couldn’t find anything to make a meal out of. A dive into the depths of my freezer revealed that I had frozen lean mince and frozen chopped onions.
So I threw both in a wok and then started adding any sad veggies still lurking in the fridge together with soy sauce and chilli oil. This tasted pretty good to me and so I kept working on the recipe until I was happy with the flavour combinations.
I really liked how eggplant (aubergine) softened and took on all the flavours of the sauce so it became a staple. I love mushrooms, so in they went. Ginger and chilli seemed like they simply WANTED to be part of this dish and I happen to always have a tube of each in the fridge for ease of use. Let’s not forget lots of garlic too 🙂
One thing that sort of makes this dish is Chiu Chow chilli oil (affiliate link)– a totally addictive spicy sauce made with preserved chilies, lots of garlic and soy bean oil. You can easily buy a jar of it on Amazon and even some of the bigger supermarkets these days and you may find yourself wanting to add some into almost everything savoury.
How to customise your beef stir fry
- Use shredded firm tofu instead of beef mince for a vegetarian/vegan version and leave out the Worcestershire sauce which contains anchovies
- Add frozen peas or edamame
- Stir in some kale or spinach
- Top with a soft-set fried egg (I almost always do this)
- Add more veggies: courgette, broccoli, mange tout, peppers
- Stir in wok-ready noodles – I prefer udon noodles in this stir fry
- see below and check the recipe card for Slimming World variation
How to make spicy beef mince stir fry
Step 1. Combine the soy sauce, balsamic vinegar, Worcestershire sauce, brown sugar, ginger and chilli paste (or fresh minced ginger and finely diced chilli) in a small bowl.
Step 2. Heat 1 tbsp of toasted sesame oil in a large frying pan or wok. Fry the onion for 5 minutes until softened. Stir in the garlic and fry for a minute more.
Step 3. Add the frozen mince, stirring until it breaks down and starts to brown.
Step 4. Add the eggplant and mushrooms and cook over high heat for 5 minutes, adding more oil if needed.
Step 5. Add the sauce and continue to cook until the eggplant (aubergine) is softened, another 5-10 minutes. If using noodles, stir them in a few minutes before the end.
Step 6. Top with toasted sesame seeds, chopped chives, sprouted seeds and as much spicy chilli oil as you can take. Add a fried egg for some truly extra yumminess!
Slimming world beef stir fry
This recipe is perfect for the Slimming World plan! Use low calorie cooking spray, omit the sesame seeds and spicy chilli oil and you have a SYN FREE stir fried beef recipe that’s ready in under 30 minutes.
You may also like…
- Spicy Korean crispy lamb with udon noodles
- Chinese Aubergine Stir Fry with Prawns and Green Peppers
- Healthy Stir-Fried Singapore Noodles
- Skinny Pad Thai with courgette noodles
- 15-minute spicy peanut noodles with mushrooms and kale
- Chilli prawn noodles – ready in 5 minutes!
Spicy beef mince stir fry
- 3 tbsp dark soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp brown or palm sugar or use sweetener
- 1 tbsp Worcestershire sauce
- 1 tsp ginger paste or minced fresh ginger
- 1 tsp chilli paste or 1 diced red chilli
- 1-3 tbsp toasted sesame oil or use low calorie cooking spray
- 450 g | 1lb frozen lean ground beef (mince) or use fresh
- 1 large onion finely diced
- 3 garlic cloves minced
- 1 medium eggplant /aubergine cut into small cubes
- 300 g | 10 1/2oz chestnut mushrooms sliced
- 2 tbsp toasted sesame seeds (optional - leave out for SW version)
- Chiu Chow chilli oil to taste (optional)
- Chopped chives to garnish
- Sprouted seeds to garnish optional
- Combine the soy sauce, balsamic vinegar, Worcestershire sauce, brown sugar, ginger and chilli paste (or fresh minced ginger and finely diced chilli) in a small bowl.
- Heat 1 tbsp of toasted sesame oil in a large frying pan or wok. Fry the onion for 5 minutes until softened. Stir in the garlic and fry for a minute more.
- Add the frozen mince, stirring until it breaks down and starts to brown.
- Add the eggplant and mushrooms and cook over high heat for 5 minutes, adding more oil if needed.
- Add the sauce and continue to cook until the aubergine is softened, another 5-10 minutes. If using noodles, stir them in a few minutes before the end.
- Top with toasted sesame seeds, chopped chives, sprouted seeds and as much spicy chilli oil as you can take.
- If using fresh mince, brown it first in a little oil in the wok and then drain. Continue with the recipe from step 1 adding the browned mince in step 3.
- Leave out the Worcestershire sauce if making a vegetarian or vegan version of this recipe.
- Customise the recipe by adding more vegetables, topping with a fried egg etc.
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