beef with eggplant
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.
prep time
cook time
method
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yield
Ingredients
- 1/2 pound flank steak, slice thin and cut into 2-inch squares
- 2 pounds chinese or japanese eggplant
- 1 - piece of fresh ginger
- 5 cloves garlic, sliced thin
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons sugar
- 3 tablespoons white vinegar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons ketchup
- 2 tablespoons vegetable oil
- 1 - egg white
- 1 cup chicken broth, unsalted
How To Make beef with eggplant
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Step 1Slice 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.
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Step 2Add 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.
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Step 3Add sugar, vinegar and cornstarch and cook until thickened. At the last add the sesame oil and serve over hot rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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