Weeknight Meal: How to Make A Quick Eggplant and Beef Stir-Fry

Weeknight Meal: How to Make A Quick Eggplant and Beef Stir-Fry

I love stir-frys, they're quick to make, packed full of flavor and make for excellent weeknight meals. Since I'm currently growing eggplant in my garden I decided to mix it up a bit with this Thai inspired stir-fry dish.  

(Serves 4)

  • 4 tbsp of mint (chopped)
  • 3 tbsp of soy sauce
  • 2 fresh red chilies (thinly sliced)
  • 1 1" piece of fresh ginger (cut into matchsticks)
  • 1 tbsp of fish sauce
  • 2 tsp fresh lime juice
  • 2 tsp fresh garlic, minced
  • 1/2 tsp of sugar
  • 5 tbsp vegetable cooking oil
  • 1 pound of small eggplants (sliced into rounds)
  • 1/2 pound of beef round eye (cut into thin strips)
  • Rice noodles

Step 1: Mix 2 tbsp of the mint, soy sauce, 1 chili, half the ginger, fish sauce, lime juice, 1 tsp of the garlic, sugar and 2 tbsp of water in a medium bowl, set it aside.

Step 2: Place a griddle pan on a medium heat and coat each of the eggplant slices with oil, grill each side for 2-3 minutes, working them through in batches. Once done, pour half the set aside dressing over the eggplants and toss to coat.

Step 3: Add the rest of the cooking oil to a wok and on a medium high heat add the remaining chili, ginger, garlic and beef and sear for 3-4 minutes, add the eggplant and mix well.

Step 4: Cook the rice noodles as per the packet instructions, plate them, spooning the stir-fry over them. Drizzle the remaining dressing over the stir-fry and garnish with the remaining mint.


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