This spicy beef mince stir fry with eggplant and mushrooms is perfect for a quick meal! Serve with rice, noodles or zoodles, add more vegetables or top with a fried egg – it is endlessly customisable. See notes if using fresh mince.
1-3tbsptoasted sesame oilor use low calorie cooking spray
450g| 1lb frozen lean ground beef (mince) or use fresh
1large onionfinely diced
3garlic clovesminced
1medium eggplant /auberginecut into small cubes
300g| 10 1/2oz chestnut mushroomssliced
2tbsptoasted sesame seeds(optional - leave out for SW version)
Chiu Chow chilli oilto taste (optional)
Chopped chives to garnish
Sprouted seeds to garnishoptional
Instructions
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.
Notes
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.