Monday, November 7, 2011

Eggplant Stir-Fry

This is way better than your average stir-fry. The sauce is really light and clean and I loved serving it over rice noodles rather than brown rice. Super easy, fast, and delicious.

Eggplant and Beef Stir-Fry
Recipe from Bon Appetit
  • 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 tablespoons 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 (You could use skirt steak or flank steak. We used some pork loin.)
  • Softened rice vermicelli noodles or steamed brown rice for serving
  • Whisk 2 Tbsp. mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp. garlic, sugar, and 2 Tbsp. water in a medium bowl. Set dressing aside.
  • Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 Tbsp. 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.
  • Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 tsp. 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.