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.
Beef, Chinese Black Vinegar, Eggplant, Garlic, Ginger, Onion, Oyster Sauce
good quality Beef Steak
sliced into ¼ inch thick strips;
cut into batons;
Onion sliced top to bottom into thin sections;
each Sugar and Salt;
Chinkiang Black Vinegar;
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.
Beef with Eggplant https://sybaritica.me/beef-with-eggplant/