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flat iron steak (shoulder top blade steak), or skirt steak
chili garlic paste
Slice steak into 1/4 inch slices, toss with lime juice and season with 1 teaspoon salt. Heat oil in wok. Brown beef until moisture reduces and beef browns; 6-8 minutes.
Remove beef from pan and cook onions until browned on medium-high heat; 4-5 minutes.
Add tomatoes with eggplant and continue cooking until moisture reduces and vegetables are tender; 12-15 minutes.
Stir in garlic chili paste and return beef to pan. Season with remaining salt, if needed. Simmer for 5 minutes.
Remove from heat and top with cilantro.