Hutong's Beef & Aubergine Stir-Fry |
Favourites 25
Total Time: 15 Minutes
Serves 2-3


  • 2 tbsp of vegetable oil
  • 200g of beef tenderloin strips
  • 20g of thinly sliced fresh green and red bird's eye chillies
  • 5g of chilli beef sauce
  • 1/2 tsp of salt
  • 5g of sliced ginger
  • 5g of thinly sliced spring onion
  • 5g of thinly sliced garlic
  • Vegetable oil
  • 1/2 tsp of potato starch or corn starch
  • 35ml of cold water
  • 3 of thinly sliced aubergine


  1. Heat a non-stick pan with two tbsp of vegetable oil, then pan- fry the beef tenderloin for five minutes.
  2. Add the remaining ingredients, and keep stirring for five minutes on a high heat, so they don't get burnt.
  3. In a separate bowl, stir the potato starch and water until mixed.
  4. Add the mixture into the pan, stir for two minutes until the sauce thickens.
  5. Warm up the cooker/ steamer, place the sliced aubergine into the steaming tray. Let them steam for two to three minutes until soft.
  6. Place the aubergine at the bottom of the serving plate, add the ma la beef garnish with spring onion.

Sample this dish and much, much more this week at the upcoming Taste of London, as it returns to Regent Park (13th-17th June).

Recipe courtesy of Taste of London


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