Beef with Eggplant
Beef with Eggplant pairs Asian Eggplant with tender strips of beef in a sauce redolent with garlic and ginger, and tangy with Black Vinegar.
Ingredients
- 1/2 lb. good quality Beef Steak sliced into ¼ inch thick strips;
- 1 ½ cups Eggplant cut into batons;
- 1 cup Onion sliced top to bottom into thin sections;
- ¼ tsp. Baking Soda;
- 4 tsp. Cornstarch;
- 1 pinch each Sugar and Salt;
- 1 ½ tbsp. Vegetable Oil;
- ½ cup Chicken Stock;
- 3 tbsp. Oyster Sauce;
- ¼ cup Chinkiang Black Vinegar;
- 1 tbsp. minced garlic;
- 1 tbsp. minced Ginger.
Instructions
- Toss the beef with the baking soda and one teaspoon of the cornstarch, followed by the sugar, salt, and oil, and marinate for at least 30 minutes.
- Pre-mix the sauce by making a paste with 2 teaspoons of cornstarch and a little water, then stir in the stock, oyster sauce and vinegar.
- Toss the eggplant pieces with the remaining teaspoon of cornstarch and deep-fry the eggplant in a cup or two of oil over moderately high heat until beginning to brown, then drain over paper towel.
- Deep-fry the beef in the same oil until browned, then remove to a bowl and drain all but two tablespoons of oil from the pan.
- Add the ginger and garlic to the pan, followed a minute later by the onion. Sauté just until the onion softens and add back the meat along with the sauce ingredients.
- When the sauce reduces and thickens, add the eggplant once again and heat through. Serve immediately.