Eggplant and Beef Stir-Fry

Name: Eggplant and Beef Stir-Fry
Yield: 4 servings
Ingredients: 1 4 tablespoons chopped fresh mint, divided; 1 3 tablespoons reduced-sodium soy sauce; 1 2 fresh red or green Thai chiles, thinly sliced crosswise, divided; 1 1 1" piece ginger, peeled, cut into matchstick-size pieces; 1 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 2 teaspoons fresh lime juice; 1 2 teaspoons minced garlic, divided; 1 1/4 teaspoon sugar; 1 5 tablespoons vegetable oil, divided; 1 1 pound baby or Asian eggplant, sliced into 1/4" rounds; 1 1/2 pound beef eye round, cut into thin strips; 1 Softened rice vermicelli noodles or steamed brown rice; 1 Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets; 1 at some specialty foods stores; 1 and at Asian markets.

From the kitchen of Carly

Silky eggplant meets tender beef in a Southeast Asian stir-fry that balances heat, funk, and brightness. Fresh mint, fish sauce, and lime juice build a complex dressing that coats every caramelized slice. Quick, vibrant, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons chopped fresh mint, divided
13 tablespoons reduced-sodium soy sauce
12 fresh red or green Thai chiles, thinly sliced crosswise, divided
11 1" piece ginger, peeled, cut into matchstick-size pieces
11 tablespoon fish sauce (such as nam pla or nuoc nam)
12 teaspoons fresh lime juice
12 teaspoons minced garlic, divided
11/4 teaspoon sugar
15 tablespoons vegetable oil, divided
11 pound baby or Asian eggplant, sliced into 1/4" rounds
11/2 pound beef eye round, cut into thin strips
1Softened rice vermicelli noodles or steamed brown rice
1Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets
1at some specialty foods stores
1and at Asian markets.

Instructions

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.