Aubergine and Beef Stir-Fry

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This aromatic beef and aubergine stir-fry is a vibrant high-protein dish that brings together the bold, punchy flavours of Southeast Asia. Searing the beef quickly ensures it remains tender, while the sliced aubergine acts like a sponge, soaking up the savoury soy and fish sauce dressing. The addition of fresh mint and lime juice provides a bright, zesty finish that balances the warmth of the ginger and chillies perfectly.

Ideal for a quick midweek dinner, this versatile recipe works beautifully when served over steamed brown rice or delicate rice vermicelli noodles. It is an excellent choice for those seeking a nutritious, iron-rich meal that doesn't compromise on depth of flavour. For the best results, ensure your frying pan is properly hot before searing the beef to achieve a delicious caramelised exterior.

Ingredients for Aubergine and Beef Stir-Fry

4 tablespoons chopped fresh mint, divided
45ml reduced-sodium soy sauce
2 fresh red or green Thai chillies, thinly sliced crosswise, divided
1 1" piece ginger, peeled, cut into matchstick-size pieces
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 teaspoons fresh lime juice
2 teaspoons minced garlic, divided
1/4 teskedar socker
80ml vegetable oil, divided
450g baby or Asian aubergine, sliced into 1/4" rounds
230g beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

How to make Aubergine and Beef Stir-Fry

Whisk 2 tablespoons mint, soy sauce, 1 chilli, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook aubergine until golden brown, 2-3 minutes per side. Transfer aubergine slices to a medium bowl. Pour half of dressing over aubergine and toss to coat evenly. Set remaining dressing aside.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chilli, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add aubergine mixture (with liquid) to skillet and toss to mix well.

Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.

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