Chinese-style Beef with Eggplant

Name: Chinese-style Beef with Eggplant
Cook time: 30 min
Total time: 30 min
Cuisine: Pan-Asian
Ingredients: beef tenderloin — 700 g; eggplant medium size — 2 pcs; cornstarch — 3 tbsp; garlic — 2 clove; fresh ginger — 20 g; chilli pepper — 1 pcs; soy sauce — 75 ml; sugar — 2 tbsp; apple vinegar — 2 tbsp; sesame oil — 1 tsp; cornstarch — 1 tsp

30 minutes

Medium

Incredibly delicious Asian dish with beef and eggplant. It cooks quickly and the flavor is very rich and bright. The eggplant itself can be cooked without any meat at all - it will be fantastic, I guarantee!

You can use pork instead of beef tenderloin. Or replace the meat with poultry, such as boneless chicken thighs. Although beef will be the most harmonious here.

Main Courses Pan-Asian cuisine

10.03.2025

Ingredients for 4 servings:

Base

Sauce

soy sauce
75 ml
sugar
2 tbsp
apple vinegar
2 tbsp
sesame oil
1 tsp
cornstarch
1 tsp

Recipe:

Cut the meat into small pieces across the grain.

Cut eggplant into long slices and coat in cornstarch.

Heat 2 tablespoons of vegetable oil in a wok over high heat and stir-fry the meat until browned on all sides.

Transfer to a plate.

Reduce the heat to medium-high and cook the eggplant in batches until crisp on all sides.

Add more oil if needed. Transfer the fried eggplant to a plate.

To make the sauce, whisk together the soy sauce, sugar, vinegar, sesame oil and cornstarch.

Place the finely chopped garlic, ginger, and chili in a wok. Stir-fry for 30 seconds. Pour the sauce into the wok and bring to a boil.

Stir the fried eggplant and beef into the sauce.

Heat for a few minutes and serve over noodles or rice.

Enjoy!

This Chinese-style Beef with Eggplant recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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