Eggplant and Beef Stir-Fry

Name: Eggplant and Beef Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams beef eye round, cut into thin strips; 4 servings Softened rice vermicelli noodles or steamed brown rice; 454 grams baby or Asian eggplant, sliced into 1/4 rounds; 1 Tbsp fish sauce (such as nam pla or nuoc nam); 4 Tbsps chopped fresh mint, divided; 2 teaspoons minced garlic, divided; 1 1 piece ginger, peeled, cut into matchstick-size pieces; 2 teaspoons fresh lime juice; 3 Tbsps reduced-sodium soy sauce; 0 teaspoons sugar; 2 fresh red or green Thai chiles, thinly sliced crosswise, divided; 5 Tbsps vegetable oil, divided

Eggplant and Beef Stir-Fry might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 411 calories, 20g of protein, and 23g of fat per serving. A mixture of vegetable oil, brown rice, piece ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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. Set dressing aside.

Ingredients you will need

Fish Sauce

Lime Juice

Soy Sauce

Garlic

Ginger

Chili Pepper

Sugar

Water

Mint

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Eggplant