Beef with Eggplant

Marsha Gardner

By
@mrdick1950

This is my husband's favorite Chinese dish. Our good friend who owns a couple of Chinese Restaurants in Tuscaloosa, AL gave this recipe to us. They use it at the restaurant.

I hope you will try it and enjoy it as much as we do.


Featured Pinch Tips Video

Ingredients

1/2 lb
flank steak, slice thin and cut into 2-inch squares
2 lb
chinese or japanese eggplant
1
piece of fresh ginger
5 clove
garlic, sliced thin
4 Tbsp
soy sauce
4 Tbsp
oyster sauce
4 Tbsp
sugar
3 Tbsp
white vinegar
1/2 tsp
red pepper flakes
1 tsp
sesame oil
1/2 tsp
kosher salt
2 Tbsp
cornstarch
2 Tbsp
ketchup
2 Tbsp
vegetable oil
1
egg white
1 c
chicken broth, unsalted

Directions Step-By-Step

1
Slice beef and mix with egg white and cornstarch; let sit while preparing eggplant, ginger and garlic. Slice eggplant into 2 inch diagonal slices and then deep fry for 2-3 minutes, remove and drain.
2
Add additional oil and cook ginger, garlic and red pepper flakes. Add 1 cup chicken stock, salt, soy sauce, beef, eggplant and ketchup and cook for a few minutes to blend.
3
Add sugar, vinegar and cornstarch and cook until thickened. At the last add the sesame oil and serve over hot rice.

About this Recipe

Course/Dish: Beef
Regional Style: Asian