Delicious Stir-Fried Eggplant with Beef Recipe
Healthy and Flavorful Stir-Fried Beef and Eggplant
Eggplant is a powerhouse of nutrition, beneficial for vascular health, with anti-cancer properties, and rich in fiber for preventing constipation. It also supports eye health, skin beauty, fatigue recovery, and strengthens bones and brain function. This recipe utilizes seasonal eggplants stir-fried with ground beef, enhancing nutrient absorption and creating a delightful dish. By salting and squeezing out the water from the eggplant before cooking, we achieve a wonderfully firm and ‘chewy’ texture instead of a mushy one. Enjoy this healthy and delicious eggplant and beef stir-fry made with fresh, seasonal vegetables!
Main Ingredients- 3 medium eggplants
- 2 red chili peppers
- 100g ground beef (or thinly sliced beef for stir-fry)
- 1 Tbsp minced garlic
- 1/2 large green onion
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. You’ll need 3 eggplants, 2 red chili peppers, 100g of beef for stir-fry, 1 Tbsp minced garlic, 1/2 green onion, and the seasoning ingredients: 1.5 Tbsp soy sauce, 1.5 Tbsp oligosaccharide, and 1 Tbsp sesame oil. Also, set aside 1.5 Tbsp of salt for salting the eggplant.
Step 2
Wash the 3 eggplants thoroughly, trim off the stems, and cut them in half lengthwise. Then, slice them diagonally about 0.5 cm thick. This cut helps the eggplant absorb flavors and creates a pleasing texture when cooked.
Step 3
Slice the 2 red chili peppers diagonally to a similar thickness, removing the seeds. They add a beautiful color and mild heat to the dish.
Step 4
Finely chop the 1/2 green onion. This will add a fragrant aroma to the stir-fry.
Step 5
Evenly sprinkle the 1.5 Tbsp of salt over the diagonally sliced eggplants. Salting draws out excess moisture from the eggplant, which is crucial for achieving a firm, ‘chewy’ texture rather than a mushy one after stir-frying.
Step 6
Let the salted eggplant sit for about 10 minutes to allow it to wilt. After 10 minutes, flip the eggplant slices to ensure they are evenly salted and softened on both sides.
Step 7
Once the eggplant is well-salted and softened, firmly squeeze out as much water as possible using your hands. This step is essential to prevent the stir-fry from becoming watery and to ensure a delicious final texture.
Step 8
Now, get ready to stir-fry. With all ingredients prepped, it’s time to heat the pan and begin cooking.
Step 9
Heat a wok or large skillet over medium-low heat and add cooking oil. Add the chopped green onion and minced garlic, and stir-fry until fragrant, creating an aromatic garlic-green onion oil. Be careful not to burn them.
Step 10
Once the aroma from the garlic and green onion is released, add the squeezed eggplant to the pan. Increase the heat to medium and stir-fry until the eggplant becomes translucent and tender, absorbing the oil.
Step 11
When the eggplant is partially cooked, pour the 1.5 Tbsp of soy sauce around the edges of the pan. Stir-fry to coat the eggplant, allowing the soy sauce to caramelize slightly and enhance its flavor.
Step 12
Add the 1.5 Tbsp of oligosaccharide (or your chosen sweetener) and stir-fry together. This will add a pleasant sweetness and a glossy finish to the dish.
Step 13
Add the sliced red chili peppers and stir-fry briefly with the eggplant. The chili peppers will provide a nice contrast in color and a slight crunch.
Step 14
Finally, add the ground beef (or thinly sliced beef) and stir-fry until the beef is fully cooked through. The beef will meld with the eggplant, adding a rich, savory dimension to the dish.
Step 15
Once all ingredients are well-combined and cooked, turn off the heat. Drizzle in 1 Tbsp of sesame oil and toss everything together to distribute the fragrant oil evenly.
Step 16
Transfer the delicious stir-fried eggplant and beef to a serving plate. Present it attractively, and enjoy this wonderful dish served warm as a side dish or a light meal!
