Quick chilli beef stir fry

Quick chilli beef stir fry

Makes: 4 portions
Prep time: 5 mins
Total time: 25 mins
A simple and effective meal to help pack in some fresh vegetables and high quality meat!


  1. 1/4 cup (60ml) peanut or sunflower oil
  2. 250g purple eggplants, chopped if large
  3. 1 bunch spring onion, sliced
  4. 1/4 cup (75g) gluten-free chilli paste or chilli sauce
  5. 2 long red chillies, thinly sliced
  6. 1 bunch Thai basil, leaves picked
  7. 500g beef mince
  8. Steamed rice, to serve
  9. Fried eggs, to serve


  1. Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add beef and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through.
  2. Divide rice, beef and eggs among plates. Top with remaining basil and chilli.

Dig in!

Back to blog

Leave a comment