Eggplant and Beef Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Top sirloin, flank steak, or skirt steak work just as well as eye round in this Thai-inspired dish. Ingredients:
4 tablespoons chopped fresh mint, divided |
3 tablespoons reduced-sodium soy sauce |
2 fresh red or green thai chiles, thinly sliced crosswise, divided |
1 1 piece ginger, peeled, cut into matchstick-size pieces |
1 tablespoon fish sauce (such as nam pla or nuoc nam) |
2 teaspoons fresh lime juice |
2 teaspoons minced garlic, divided |
1/4 teaspoon sugar |
5 tablespoons vegetable oil, divided |
1 pound baby or asian eggplant, sliced into 1/4 rounds |
1/2 pound beef eye round, cut into thin strips |
softened rice vermicelli noodles or steamed brown rice |
Directions:
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.
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.
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.
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.
5. Per serving: 503 calories, 24 g fat, 54 g carbohydrates Nutritional analysis provided by Bon Appétit
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