EGGPLANT AND BEEF STIR-FRY

EGGPLANT AND BEEF STIR-FRY image

Yield 4 Servings

Number Of Ingredients 12

4 Tbsp. chopped fresh mint, divided
3 Tbsp. 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 Tbsp. fish sauce (such as nam pla or nuoc nam)
2 tsp. fresh lime juice
2 tsp. minced garlic, divided
¼ tsp. sugar
5 Tbsp. vegetable oil, divided
1 lb. baby or Asian eggplant, sliced into ¼" rounds
½ lb. beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice

Steps:

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 over stir-fry. Drizzle reserved dressing over stir-fry and garnish with remaining 2 Tbsp. chopped mint.