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

Serves 4


Step 1

Combine beef, 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 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.