This is another very easy, very quick dinner idea from Bon Appetit. I've had the recipe for 3 years, and have no idea why I haven't tried it before. We'd been having a lot of spicy food, so I toned it down a little by using an anaheim chile rather than Thai (which are really hot!). It still had a lot of flavor and the diners loved it, too.
Eggplant and Beef Stir-Fry
4 Tablespoons chopped fresh mint, divided
3 Tablespoons reduced-sodium soy sauce
2 fresh red or green Thai chiles, thinly sliced crosswise, divided
1 1-inch piece ginger, peeled, cut into matchstick-size pieces
1 Tablespoon fish sauce (such as nam pla or nuoc nam)
2 Tablespoons fresh lime juice
2 teaspoons minced garlic, divided
1/4 teaspoon sugar
5 Tablespoons vegetable oil, divided
1 pound baby or Asian eggplant, sliced into 1/4-inch rounds
1/2 pound beef (I used tenderloin tips), cut into thin strips
Whisk 2 Tbsp. mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp garlic, sugar and 2 Tbsp. water in a medium bowl.
Set dressing aside.
Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. (I used my aeturnum pan I mentioned in an earlier blog because I knew I wanted to get a good sear on the beef later on. It also created nice caramelization on the eggplant slices.) Working in two batches, and adding 2 Tbsp. oil between batches, cook eggplant until golden brown, 2-3 minutes peers 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 Tbsp. oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 tsp. garlic, and beef and cook, turning once,
until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet
and toss to mix well.
Serve over rice or noodles. Drizzle reserved dressing over stir-fry and garnish with remaining 2 Tbsp. chopped mint.
Serves 4
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