Best Stir Fried Beef With Eggplant Recipes

Stir-Fried Asian Eggplant image

Provided by Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

4 Asian eggplants
2 teaspoons salt
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 hot red chile peppers, seeded and thinly sliced

Steps:

Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

Szechwan Eggplant Stir-Fry image

Provided by Tyler Florence

Categories main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Steps:

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.