Simple Stir-Fried Beef and Eggplant: A Delicious One-Pan Meal
Quick and Easy Stir-Fried Beef and Eggplant Recipe
Experience the perfect harmony of savory beef, tender eggplant, and sweet, crisp onions in this delightful one-pan dish. It’s a versatile meal that works wonderfully as a side dish or a satisfying main course. Easy enough for beginners, so give it a try!
Main Ingredients- Beef (for stir-fry or stewing), about 200g
- 1 medium Eggplant
- 1/2 Onion
- 2 small Potatoes
- 1/5 Carrot
Seasonings and Aromatics- 3-4 pinches of Herb Salt
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey (or corn syrup)
- 2 cloves Garlic (minced or sliced)
- 1/4 Tbsp Ginger (minced or ground)
- A pinch of Dried Basil
- A pinch of Whole Peppercorns
- 3-4 pinches of Herb Salt
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey (or corn syrup)
- 2 cloves Garlic (minced or sliced)
- 1/4 Tbsp Ginger (minced or ground)
- A pinch of Dried Basil
- A pinch of Whole Peppercorns
Cooking Instructions
Step 1
First, wash the potatoes and carrot thoroughly and peel them thinly. Slice the potatoes and carrot into thin pieces, about 0.5cm thick. If they are too thick, they will take longer to cook.
Step 2
Heat a generous amount of cooking oil in a deep pan or pot over high heat. Once the oil is hot, reduce the heat to medium and add the sliced potatoes and carrot. Fry them, turning occasionally, until they are lightly golden brown on both sides. They should be partially cooked, just tender when pierced with a chopstick. (This step helps achieve a slightly crispy exterior and tender interior.)
Step 3
Remove the fried potatoes and carrot from the pan and drain them on paper towels to absorb excess oil. You can optionally season them at this point with salt, herb salt, ketchup, or chili sauce for added flavor.
Step 4
Wash the eggplant under running water and remove the stem. Pat it dry thoroughly with paper towels; excess moisture can cause oil splattering. Cut the eggplant into quarters lengthwise, then cut each quarter in half, creating pieces about 5-6cm long (half-moons or batons).
Step 5
Using the same oil from frying the potatoes and carrots (drain some if there’s too much), stir-fry the eggplant over medium heat until it’s lightly browned. Eggplant absorbs oil quickly, so stir frequently to prevent burning.
Step 6
Once the eggplant is partially cooked, push it to one side of the pan. Add the beef to the empty space and sear it on both sides until browned. Be careful not to overcook the beef, as it can become tough.
Step 7
Cut the seared beef into bite-sized pieces (about 2-3cm). Season the beef with 3-4 pinches of herb salt. Then, mix the beef and eggplant together and stir-fry, allowing the beef juices to flavor the eggplant.
Step 8
Roughly chop or slice the onion. Add the onion to the pan with the beef and eggplant and stir-fry together. Cook until the onions become translucent, which will enhance their sweetness.
Step 9
Now it’s time for the sauce. Pour in 2 Tbsp of soy sauce and 1 Tbsp of honey (or corn syrup). Stir everything together until the ingredients are evenly coated with the sauce. Be mindful of the heat to prevent the sauce from burning.
Step 10
Add the minced or sliced garlic (from frozen if needed) and minced or ground ginger. Stir well to incorporate, which will help eliminate any gamey smell from the beef and add depth of flavor. Continue stir-frying until everything is well combined.
Step 11
Finally, sprinkle in the dried basil and freshly grind some whole peppercorns over the dish. This helps to further neutralize any unwanted meat odors and adds a pleasant aroma. Stir-fry for another 1-2 minutes until all ingredients are cooked through and the sauce has thickened slightly.
Step 12
Your delicious stir-fried beef and eggplant is ready! It’s wonderful served with rice, but for a healthier and more complete meal, try serving it with the fried potatoes and carrots, and some fresh lettuce wraps. Enjoy the rich flavors enhanced by a subtle hint of ginger!
