Immune-friendly recipe for 4 people, takes only 30 mins; recipe has vegetable oil, beef, aubergine, red chilli, garlic clove, shiitake mushroom, spring onion, oyster sauce, brown sugar and basmati rice.
Spicy beef, shiitake & aubergine stir-fry
Course: Immune-friendly
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Beef: 500g pack extra-lean beef mince
- Aubergine: 1 large aubergine, sliced and cut into thick strips
- Red Chilli: 1 red chilli, thinly sliced
- Garlic Clove: 6 garlic cloves, finely chopped
- Shiitake Mushroom: 150g pack shiitake mushroom, sliced
- Spring Onion: 4 spring onions, halved horizontally and sliced lengthways
- Oyster Sauce: 4 tbsp oyster sauce
- Brown Sugar: 1 tbsp brown sugar
- Basmati Rice: basmati rice, to serve
Directions
- 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.
- 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.
