Eggplant and Beef Stir-Fry
Eggplant and Beef Stir-Fry is a flavorful Thai Thai Recipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.