Eggplant And Beef Stir Fry Recipes

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EGGPLANT AND BEEF STIR-FRY



Eggplant and Beef Stir-Fry image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Stir-Fry     Quick & Easy     Dinner     Eggplant     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

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" piece ginger, peeled, cut into matchstick-size pieces
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 teaspoons 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" rounds
1/2 pound beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

  • 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.
  • 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.

SZECHWAN EGGPLANT STIR-FRY



Szechwan Eggplant Stir-Fry image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Steps:

  • Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
  • Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
  • After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

STIR-FRIED EGGPLANT



Stir-Fried Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
  • Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams

Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams

STIR-FRY EGGPLANT



Stir-Fry Eggplant image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 6

1/2 cup chopped green onions
2 large cloves garlic, minced
2 tablespoons vegetable oil
1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide
1/2 cup chicken broth
1 to 2 teaspoons soy sauce

Steps:

  • Sauté onions and garlic in hot oil for 2 minutes.
  • Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
  • Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 5 grams, TransFat 0 grams

STIR-FRIED BEEF WITH EGGPLANT



Stir-Fried Beef with Eggplant image

Number Of Ingredients 17

1/2 pound boneless beef sirloin steak or flank steak
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon cornstarch
1/2 teaspoon salt
dash white pepper
2 tablespoons salted black beans
1 large eggplant
1 teaspoon finely chopped ginger root
4 green onions, (with tops)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon sugar
1 tablespoon dark soy sauce
2 tablespoons vegetable oil
3 tablespoons vegetable oil
1 1/2 cups chicken broth (see Soups: Chicken Broth)

Steps:

  • Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, the garlic, 1 teaspoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well.Pare eggplant cut into 1/4-inch pieces. Mix eggplant, beans and gingerroot. Cut green onions diagonally into 2-inch pieces. Mix 2 tablespoons cornstarch, the water, sugar and soy sauce.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add beef stir-fry 2 minutes or until beef is brown. Remove beef from wok.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add eggplant mixture stir-fry 1 minute. Add broth heat to boiling. Cover and simmer 2 minutes. Add cornstarch mixture cook and stir 20 seconds or until thickened. Add beef and green onions cook and stir 1 minute or until beef is hot.3 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

EGGPLANT AND BELL PEPPER STIR-FRY



Eggplant and Bell Pepper Stir-Fry image

Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.

Provided by TYNHEIDS

Time 30m

Yield 4

Number Of Ingredients 10

½ cup warm water
¼ cube vegetable bouillon
1 tablespoon vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium eggplant, cubed
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
3 tablespoons hoisin sauce, or more as needed

Steps:

  • Mix water and bouillon together in a small bowl until dissolved; set aside.
  • Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g

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  • 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. Working in 2 batches and adding 2 Tbsp. 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 Tbsp. oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 tsp. 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 Tbsp. chopped mint.
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Top Asked Questions

How do you cook eggplant stir fry?
1 eggplant (about 400g/14oz), cut into roughly 3cm (1 inch) long pieces Heat the oil in a wok or large frying pan over high heat. Add the garlic and stir-fry for 1 minute. Add the beef and stir-fry until almost cooked. Add the eggplant and chilli and stir-fry for another minute. Stir through the fish sauce and oyster sauce.
How to make beef stir-fry?
This quick beef stir-fry is ready in 30 minutes. Prepare to meet your new weeknight dinner staple. 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.
How do you cook eggplant with soy sauce and shrimp?
Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened.
How to cook eggplant parmesan with soy sauce?
Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned. Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally.

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