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 of thinly sliced beef
  • 1 ½ tsp of ground coriander
  • ½ tsp of chilli powder
  • 1 tbsp of fish sauce
  • 1 tsp of palm sugar, grated
  • ½ cup of peanut oil
  • 200g of baby eggplant, halved lengthways
  • 2 bunches of garlic shoots or scapes, cut into 5cm lengths (If you can’t find garlic shoots, substitute with about 2 tsp of minced garlic)
  • 200g of mixed Asian mushrooms
  • ¼ cup of Thai-style chilli jam (nam prik pao)
  • ¼ cup of deep fried shallots, plus extra to serve
  • ⅓ cup of coriander leaves

Serves 4


Step 1

Combine beef strips, ground coriander, chilli powder, fish sauce and palm sugar in a bowl and mix well. Leave to marinate for 30 mins.

Step 2

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.

Step 3

Add remaining oil and eggplant and fry for 2-3 minutes until golden. Remove and set aside.

Step 4

Drain all but 2 tbsp of 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.

Step 5

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.

Step 6

Serve garnished with extra shallots.

This recipe was first published on 21 November 2018 and updated on 21 April 2021.