BEEF WITH EGGPLANT

Beef with Eggplant image

Provided by Marsha Gardner @mrdick1950

Categories Beef

Number Of Ingredients 16

1/2 pound(s) flank steak, slice thin and cut into 2-inch squares
2 pound(s) chinese or japanese eggplant
1 - piece of fresh ginger
5 clove(s) garlic, sliced thin
4 tablespoon(s) soy sauce
4 tablespoon(s) oyster sauce
4 tablespoon(s) sugar
3 tablespoon(s) white vinegar
1/2 teaspoon(s) red pepper flakes
1 teaspoon(s) sesame oil
1/2 teaspoon(s) kosher salt
2 tablespoon(s) cornstarch
2 tablespoon(s) ketchup
2 tablespoon(s) vegetable oil
1 - egg white
1 cup(s) chicken broth, unsalted

Steps:

Slice beef and mix with egg white and cornstarch; let sit while preparing eggplant, ginger and garlic. Slice eggplant into 2 inch diagonal slices and then deep fry for 2-3 minutes, remove and drain.
Add additional oil and cook ginger, garlic and red pepper flakes. Add 1 cup chicken stock, salt, soy sauce, beef, eggplant and ketchup and cook for a few minutes to blend.
Add sugar, vinegar and cornstarch and cook until thickened. At the last add the sesame oil and serve over hot rice.