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
4tablespoonschopped fresh mint, divided
3tablespoonsreduced-sodium soy sauce
2fresh red or green Thai chiles, thinly sliced crosswise, divided
11" piece ginger, peeled, cut into matchstick-size pieces
1tablespoonfish sauce (such as nam pla or nuoc nam)
2tablespoonsfresh lime juice
2teaspoonsminced garlic, divided
5tablespoonsvegetable oil, divided
1poundbaby or Asian eggplant, sliced into 1/4" rounds
1/2poundbeef 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.