Serves: 2-3
Prep Time: 40 mins
Cook Time: 20 mins


INGREDIENTS

• 250g beef,sliced into strips
• 1 medium onion, sliced
• 1 medium eggplant, half-moon sliced about 1 cm thick and soaked for 5 mins
• 6 cloves of garlic, chopped
• 10 dried whole red chilies
• 4 tbsp vegetables oil
• Salt to taste
• 1 tbsp roasted sesame seeds (optional for garnishing)

Marinate mix:

• 1 tbsp light soy sauce
• 2 tbsp water
• 1/2 tbsp cornstarch
• 1/4 tsp baking soda

Seasoning mix:

• 2 tsp vinegar
• 1 tbsp light soy sauce
• 1 tbsp oyster/mushroom sauce
• 1/2 tsp sugar
• 1/4 cup water

DIRECTIONS

1. In a bowl, coat beef strips with marinate mix. Cover the bowl and refrigerate for at least 30 mins.
2. In a large skillet or wok, heat 1 tbsp of oil and saute the eggplants on medium high with a pinch of salt. Once they are softened, remove to a plate.
3. Heat 1 tbsp of oil and stir-fry the beef pieces until almost done and remove to the plate.
4. Heat 2 tbsp of oil and add the chopped garlic and dried chilies. Stir on high till a smoky spicy aroma comes through.
5. Add in onion and stir-fry till the raw smell is gone and soft.
6. Lower the heat and stir in beef and eggplant. Add in seasoning mix and salt to taste.Stir until sauce is thickened.
7. Cover the skillet for a couple of minutes for all the flavours to develop.
8. Serve in a plate and enjoy.

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Labels: asian, beef, chinese, eggplant, marinate, recipes