Eggplant and Beef Stir-Fry
A flavorful Asian stir-fry combining tender beef strips and golden-brown eggplant in a savory sauce with Thai chiles, mint, and ginger. Served over rice noodles or brown rice, this dish offers a perfect balance of heat, umami, and aromatic herbs.
Ingredients
- •4 tablespoons chopped fresh mint, divided
- •3 tablespoons reduced-sodium soy sauce
- •2 whole fresh red or green Thai chiles, thinly sliced crosswise, divided
- •1 piece ginger
- •1 tablespoon fish sauce
- •2 teaspoons fresh lime juice
- •2 teaspoons minced garlic, divided
- •¼ teaspoon sugar
- •5 tablespoons vegetable oil, divided
- •1 pound baby or Asian eggplant
- •½ pound beef eye round
- •4 servings 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.
Cooking Instructions
- 1.
Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
5 min
- 2.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
12 min
- 3.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
5 min
- 4.
Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
3 min
