Eggplant and Beef Stir-Fry

Ingredients

• Mint

  Freshdirect

  4 tablespoon or 12g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Chile

  Patak's

  200g

• Ginger

  Spices, ground

  100g

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  200g

• Lime juice

  Raw

  2 tsp or 10g

• Garlic

  Raw

  2 tsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  5 tbsp or 70g

• Eggplant

  Raw

  454g

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. 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. 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. Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
2. 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.
3. 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.
4. 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.
5. Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
6. Recipe by: Bon Appetit Test Kitchen (source: https://www.epicurious.com/recipes/food/views/eggplant-and-beef-stir-fry-368260)

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