Spicy Beef, Shiitake & Aubergine Stir-fry

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp vegetable oil
• 500g pack extra-lean beef mince
• 1 large aubergine, sliced and cut into thick strips
• 1 red chilli, thinly sliced
• 6 garlic cloves, finely chopped
• 150g pack shiitake mushrooms, sliced
• 4 spring onions, halved horizontally and sliced lengthways
• 4 tbsp oyster sauce
• 1 tbsp brown sugar
• basmati rice, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the basmati rice in a pan of boiling water, following the packet directions, then drain and keep warm.

2. Heat the vegetable oil in a large wok or frying pan over high heat. Add the beef mince and cook, breaking it up, for 5 to 6 minutes until browned and cooked through to 160°F (71°C).

3. Add the aubergine strips and cook for 6 to 8 minutes, stirring often, until softened and lightly browned.

4. Add the shiitake mushrooms, garlic, red chilli and the white parts of the spring onions. Stir-fry for 4 to 5 minutes until the mushrooms have softened.

5. Stir in the oyster sauce and brown sugar, with a splash of water to loosen if needed. Cook for 2 minutes until glossy and hot through.

6. Scatter over the green parts of the spring onions and serve immediately with the rice.