4.7 from 42 votes
Spicy beef mince stir fry
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 427 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 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
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.
Cup of Yum
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.
Nutrition Information
Calories
427kcal
(21%)
Carbohydrates
24g
(8%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
80mg
(27%)
Sodium
890mg
(37%)
Potassium
1002mg
(29%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
60IU
(1%)
Vitamin C
7.6mg
(8%)
Calcium
48mg
(5%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 890mg | 37% |
| Potassium | 1002mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 48mg | 5% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.