Ground Beef Stir Fry
This Ground Beef 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 customizable.
Servings: 4
Calories: 427kcal
Ingredients
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp balsamic vinegar or black vinegar
- 2 tbsp brown sugar or use sweetener
- 1 tbsp Worcestershire sauce replace with 1 tsp fish sauce
- 1 tsp minced fresh ginger or ginger paste
- 1 tsp chili oil or sriracha
- 2 tbsp neutral oil or as needed
- 1 pound (450g) ground beef
- 1 large onion finely diced / sliced
- 3 cloves garlic minced
- 1 eggplant (aubergine) cut into small cubes
- 2 ½ cups (300g) mushrooms sliced
- 1 pound (450g) cooked egg noodles (optional)
To serve
- Chiu Chow chilli oil to taste (optional)
- 2 tbsp toasted sesame seeds
- 4 spring onions sliced
- Sprouted seeds optional
Instructions
- Combine the soy sauce, balsamic vinegar, Worcestershire sauce, brown sugar, minced garlic and ginger and chili oil in a bowl.1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp balsamic vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp minced fresh ginger, 1 tsp chili oil, 3 cloves garlic
- Heat the oil in a large wok. Add the ground beef and cook over high heat until well browned. Transfer to a bowl and drain any liquid. Set aside for now.2 tbsp neutral oil, 1 pound (450g) ground beef
- Give the wok a quick wipe with kitchen paper. Add a splash of oil and add the onion. Sauté for about 5 minutes until it starts to soften.1 large onion
- Add the eggplant and cook for a few minutes then stir in the mushrooms and cook, stirring frequently, until the mushrooms cook down.1 eggplant (aubergine), 2 ½ cups (300g) mushrooms
- Stir in the cooked beef and add the stir fry sauce. If you are using noodles, add them in once the sauce is bubbling and toss everything together.1 pound (450g) cooked egg noodles
- Top with toasted sesame seeds, sliced spring onion, sprouted seeds and as much spicy chili oil as you can stand.Chiu Chow chilli oil, 2 tbsp toasted sesame seeds, 4 spring onions, Sprouted seeds
Video
Notes
- Use shredded firm tofu instead of ground beef for a vegetarian/vegan version and leave out the Worcestershire sauce which contains anchovies
- Stir in shredded kale or baby spinach right at the end
- Top with a fried egg – especially if you are making leftovers stretch further!
- Add more veggies: zucchini, broccoli, snap peas, peppers, edamame beans
- Stir in wok-ready noodles – I prefer egg noodles or thick slurpy udon noodles in this ground meat stir fry
Nutrition
Calories: 427kcal | Carbohydrates: 24g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 890mg | Potassium: 1002mg | Fiber: 6g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 7.6mg | Calcium: 48mg | Iron: 4.1mg
