Sichuan Chilli Beef with Aubergines


  1. Prick the aubergine all over with a knife and pop into a microwave-proof bowl. Cover with cling film and microwave for 4-6 minutes until super soft. Alternatively, steam them for 30-40 minutes in a steamer. Leave to cool for a few minutes, peel and finely chop the flesh. Pop into a bowl and set to one side. Drain off any excess liquid before cooking.
  2. Heat the oil in a wok over a high heat and add the spring onions, the garlic and Sichuan pepper and stir fry for 10 seconds until fragrant. Add the beef and stir fry for 5-6 minutes until a little crispy.
  3. Add the aubergines, Sichuan style stir-fry sauce, soy sauce and vinegar stir-fry for 1-2 minutes until everything is coasted in the sauce. Chuck in the spinach and stir-fry for 1-2 minutes until wilted.
  4. Spoon the beef over the rice, garnish with peanuts and coriander and serve with sriracha and soy sauce.


Serves 3-4

2 aubergines (550g total)
1 tbsp ground nut oil
4 spring onions, finely chopped
3 cloves garlic, finely chopped
3 dried red chillies, deseeded and finely sliced (or 1 fresh red chilli)
1 tsp Sichuan pepper corns, lightly crushed
500g beef mince – use 15-20% fat
3 tbsp Sichuan Style Stir-Fry Sauce
2 tbsp light soy sauce
1 tbsp white wine vinegar
100g spinach
Cooked rice to serve
25g toasted peanuts
A large handful of coriander leaves
Sriracha and dark soy to serve

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Cajun Prawn One Pot PastaCourgette Salad with Whipped Feta