Flavorful Beef and Eggplant Stir-Fry: A Healthier Chinese-Inspired Dish
Easy Homemade Chinese-Style Beef and Eggplant Stir-Fry Recipe
Enjoy a healthier and lighter version of Chinese-style beef and eggplant stir-fry, made without deep-frying the eggplant. The tender eggplant combined with savory beef and a medley of aromatic seasonings creates a delightful dish perfect for a satisfying meal or a special side. It’s excellent as a rice accompaniment or even as a tasty snack! We’ll guide you through the detailed steps to make it deliciously light by stir-frying the eggplant instead of deep-frying.
Main Ingredients- 1 medium eggplant
- 140g beef (for bulgogi or thinly sliced for shabu-shabu)
- 1/5 carrot (approx. 20g)
- 3 Tbsp potato starch
Seasoning & Other Ingredients- 1 Tbsp chili powder
- 1 Tbsp soy sauce (or cooking wine like Shaoxing wine)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1/4 Tbsp minced ginger
- 1 red chili pepper
- 1/2 red bell pepper
- 1 Tbsp chopped walnuts
- 1 Tbsp dried cranberries
- 1 Tbsp chili powder
- 1 Tbsp soy sauce (or cooking wine like Shaoxing wine)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1/4 Tbsp minced ginger
- 1 red chili pepper
- 1/2 red bell pepper
- 1 Tbsp chopped walnuts
- 1 Tbsp dried cranberries
Cooking Instructions
Step 1
Prepare all the ingredients. Wash the eggplant and pat it dry. Also, have the beef, carrot, chili peppers, walnuts, and cranberries ready according to the measurements.
Step 2
Slice the beef into bite-sized strips, about 3-4cm long. Similarly, julienne the carrot into thin strips of similar length as the beef. This ensures the sauce coats everything evenly and enhances the flavor.
Step 3
Finely mince the red chili pepper after removing the seeds. Finely chop the walnuts and dried cranberries as well. These ingredients will add wonderful flavor and texture to your stir-fry.
Step 4
To the sliced beef, add 1.5 Tbsp of potato starch. Gently toss with your hands until the starch evenly coats the beef. This helps the beef absorb the sauce and maintain a tender texture.
Step 5
Cut the eggplant in half lengthwise, then slice it diagonally into pieces about 0.7-1cm thick. Coat these eggplant pieces with the remaining 1.5 Tbsp of potato starch. Coating with starch prevents the eggplant from becoming mushy and keeps it pleasantly firm.
Step 6
Heat a wok or a deep frying pan over medium heat. Add enough cooking oil to generously coat the bottom of the pan. Let the oil preheat. Be careful not to overheat the oil, as it can burn the ingredients.
Step 7
Once the oil is moderately hot, add the starch-coated beef and carrots first. Stir-fry over medium-high heat until the beef is no longer pink. Then, add the eggplant and stir-fry quickly, ensuring nothing sticks together. Cook until the eggplant is slightly tender.
Step 8
Add 1 Tbsp chili powder, 1 Tbsp soy sauce (or cooking wine), and 1/2 Tbsp doenjang. Stir and mix well, dissolving the doenjang as you cook, to prevent burning. Stirring in the doenjang will deepen the umami flavor.
Step 9
When all ingredients are cooked and the sauce is well combined, add the minced garlic, minced ginger, minced red chili pepper, and sliced red bell pepper. Stir-fry over high heat for about 30 seconds to release their aromas, then immediately turn off the heat. Cooking too long can diminish the fragrance of the garlic and ginger.
Step 10
Transfer the finished beef and eggplant stir-fry to a serving plate. Sprinkle the chopped walnuts and dried cranberries on top and gently mix. This adds a delightful crunch and a hint of tartness. Enjoy your delicious beef and eggplant stir-fry with a side of warm rice!
