Eggplant and Beef Stir-Fry - Northern Michigan's News Leader

Eggplant and Beef Stir-Fry

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4 tbs Chopped, fresh mint
3 tbs. Reduced sodium soy sauce
2 Fresh red of green thai chiles
1 1" Piece of ginger (peeled and cut)
1 tbs Fish sauce
2 tsp. Fresh lime juice
2 tsp. Garlic (minced)
1/4 tsp. Sugar
5 tbs. Vegetable oil
1 lb Baby or Asian eggplant
1/2 lb Beef eye round (cut into thin strips)
  Softened rice vermicelli noodles or steamed brown rice


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.

Heat 2 tablespoons oil in a large non-stick over medium heat. Working in 2 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 tablespoon oil in same skillet over medium-high heat. Add remaining ginger, chile, 1 teaspoon garlic, and beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture with liquid, to skillet and toss to mix well.

Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.