By Jamie Laheist
Cut the eggplant into bite-sized cubes. Mince the garlic cloves and slice the green onions thinly. Set aside.
Slice the beef thinly against the grain for tenderness. In a small bowl, mix soy sauce, cornstarch, and water to create a marinade. Add the beef slices and allow it to marinate for about 10 minutes.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the beef to the pan, spreading it out in a single layer. Sear for 1-2 minutes until browned but not fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the eggplant cubes to the pan, sprinkle with salt and pepper, and stir-fry for 5-7 minutes until the eggplant is soft and golden brown.
Return the beef to the pan along with the sliced green onions. Stir well to combine all ingredients. Cook for another 2-3 minutes until the beef is fully cooked through and the flavors meld together.
Taste and adjust seasoning as needed. Serve hot with steamed rice or noodles.
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This Stir-Fry Main Course Asian Cuisine recipe is ready in 30 minutes and features eggplant, beef, soy sauce and other delicious ingredients. Contains 310 calories total.
Cut the eggplant into bite-sized cubes. Mince the garlic cloves and slice the green onions thinly. Set aside.
Slice the beef thinly against the grain for tenderness. In a small bowl, mix soy sauce, cornstarch, and water to create a marinade. Add the beef slices and allow it to marinate for about 10 minutes.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the beef to the pan, spreading it out in a single layer. Sear for 1-2 minutes until browned but not fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the eggplant cubes to the pan, sprinkle with salt and pepper, and stir-fry for 5-7 minutes until the eggplant is soft and golden brown.
Return the beef to the pan along with the sliced green onions. Stir well to combine all ingredients. Cook for another 2-3 minutes until the beef is fully cooked through and the flavors meld together.
Taste and adjust seasoning as needed. Serve hot with steamed rice or noodles.
Calories per Serving: 310
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