“Beef and eggplants with ginger and chili garlic sauce” might be a long name for a dish but, don’t worry, both the list of ingredients and the cooking procedure are short. And the cooked dish is just lovely.
I’ve done a meatless version of this dish and my daughter Sam loved it. The addition of beef in this version is a favor to my very carnivorous husband.
A few notes before the recipe.
The eggplants are parboiled and refreshed in cold water before adding to the beef to make sure that they do not turn soggy.
Eggplants continue cooking in the residual heat in their flesh so unless you stop the cooking, they will turn soggy.
One way to refresh cooked eggplants is to place them in a strainer then douse them with cold tap water until they are cool.
Another way is to dump the cooked eggplants in a bowl of iced water, letting them cool there for a minute then draining them.
With the eggplants done, just cook the beef, seasonings and aromatics. The cooked eggplants are added toward the end of cooking.
- 3 large eggplants
- 150 grams thinly sliced top round steak cut into thin strips
- 1 onion roughly chopped
- 2 tablespoons vegetable cooking oil
- 2 heaping tablespoons chili garlic sauce
- 1/2 teaspoon grated ginger
- 2 to 3 tablespoons light soy sauce (I used Kikkoman)
- 1 tablespoon sugar
- sliced onion leaves and parsley for garnish
Cut the eggplants into wedges and cook in boiling water until soft but not soggy.
Strain the cooked eggplants and dump into a bowl of iced water. Alternatively, allow to bath in cold tap water for a minute or so until the eggplants are cool. Touch them and make sure they're cool. Drain well.
Heat the cooking oil in a pan. Stir in the chili garlic sauce and ginger. Add the beef and cook just until no longer pink.
Add the chopped onion. Cook, stirring, for about 30 seconds.
Add the cooked eggplants, soy sauce and sugar. Stir. Cook for another 30 seconds or just until the eggplants are heated through.
Transfer to a serving platter and garnish with onion leaves and parsley. Serve at once.