Recipe: Beef stir fry with garlic shoots, eggplant and mushrooms
This recipe for beef stir fry with garlic shoots, eggplant and mushrooms is a quick and easy fix for a week night that incorporates meat and veggies and lots of flavour.
- 400 g tri tip beef, thinly sliced
- 1 ½ tsp ground coriander
- ½ tsp chilli powder
- 1 tbsp fish sauce
- 1 tsp palm sugar, grated
- ½ cup peanut oil
- 200 g baby eggplant, halved lengthways
- 2 bunches garlic shoots, cut into 5cm lengths
- 200 g mixed Asian mushrooms,
- ¼ cup thai-style chilli jam(nam prik pao)
- ¼ cup deep fried shallots, plus extra to serve
- ⅓ cup coriander leaves
Combine beef, ground coriander, chilli powder, fish sauce and palm sugar in a bowl and mix well. Leave to marinate for 30 mins.
Bring a large wok to high heat, add half the oil and the beef and stir fry for 1-2 minutes until just cooked. Remove from wok and set aside.
Add remaining oil and eggplant and fry for 2-3 minutes until golden. Remove and set aside.
Drain all but 2 tbsp oil from the wok and return to high heat. Add garlic shoots and stir fry for 1 minute. Add mushrooms and continue to cook for a further 1–2 minutes until vegetables are tender.
Reduce heat to low, return beef and eggplant to the wok with the chilli jam, shallots and 1 tbsp water. Toss gently for 1-2 minutes until heated through. Remove from heat and toss through coriander.
Serve garnished with extra shallots.