<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1660774293967294&amp;ev=PageView&amp;noscript=1">

    Japanese beef, mushroom and eggplant stir-fry

    japanese_beef_mushroom_eggplant_stirfry-898

    Dinner serves 4
    Preparation 15 mins
    Cooking 15 mins
    Food units per serve 2 protein, 2 vegetables, 1 healthy fat and oil

    Stir-fries are such a quick and easy weeknight staple, and so healthy and delicious. Mirin is a sweet Japanese cooking wine, often added to marinades and sauces, available from most supermarkets.

    Ingredients

    • 2 tbsp mirin 
    • 1 tbsp soy sauce, salt reduced 
    • 4 tbsp teriyaki marinade
    • 3 cm piece ginger, peeled and chopped 
    • 1 tbsp olive oil 
    • 400 g mushrooms, halved 
    • 6 medium Lebanese eggplant, trimmed and cut on the diagonal into 5mm thick pieces 
    • 6 spring onions, trimmed and finely chopped 
    • 800 g beef strips 
    • 1 tsp cornflour
    • 2 tsp sesame seeds (optional)

    Instructions

    1. Combine the mirin, soy sauce, teriyaki sauce and ginger in a bowl and set aside.

    2. Heat half the oil in a large non-stick wok over medium–high heat, add the mushroom and eggplant and stir-fry, tossing the wok often, for 5–6 minutes or until the vegetables are cooked through. Remove to a bowl.

    3. Add the remaining oil, almost all of the spring onion (reserving a small handful for the garnish), and the beef to the wok, then stir–fry for 5 minutes or until the meat is nearly cooked through. Return the mushroom mixture to the wok and add the reserved sauce, tossing to combine well. Cook for 2–3 minutes or until the liquid comes to simmering point.

    4. Combine the cornflour with 1 tablespoon water in a small bowl, then add to the wok, stirring it into the sauce. Cook for another 30 seconds or until the liquid boils and thickens slightly, then divide among bowls. Scatter over the reserved spring onion and the sesame seeds (if using), then serve.