Eggplant and Beef Stir-Fry

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced garlic, divided
  • ¼ teaspoon sugar
  • 5 tablespoons vegetable oil, divided
  • 1 pound baby or Asian eggplant, sliced into ¼" rounds
  • ½ pound beef eye round, cut into thin strips
  • Softened rice vermicelli noodles or steamed brown rice
  • + 5 more ingredients
    • 4 tablespoons chopped fresh mint, divided
    • 3 tablespoons reduced-sodium soy sauce
    • 2 fresh red or green Thai chiles, thinly sliced crosswise, divided
    • 1 1" piece ginger, peeled, cut into matchstick-size pieces
    • 1 tablespoon fish sauce (such as nam pla or nuoc nam)

1. Whisk 2 Tbsp. mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 tsp. garlic, sugar, and 2 Tbsp. water in a medium bowl. Set dressing aside. 2. Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 Tbsp. oil between batches, cook egg...

View full recipe at SpringPad

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