Stir-Fried Red Curry Beef and Eggplant
By America's Test KitchenPublished on September 12, 2007
Time
1 hour
Yield
Serves 4 as a main dish with rice
Ingredients
2 tablespoons soy sauce 2 tablespoons light brown sugar plus an additional 1 teaspoon12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices1 tablespoon fresh lime juice from 1 lime½ cup low-sodium chicken broth 3 tablespoons coconut milk 1 tablespoon fish sauce 1 teaspoon cornstarch 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)1 ½ teaspoons red curry paste 2 tablespoons vegetable oil 1 medium eggplant (about 1 pound), peeled and cut into ¾-inch cubes (about 6 cups)2 cups packed fresh basil leaves Lime wedges, for serving (optional)
Instructions
- Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons sugar, lime juice, chicken broth, coconut milk, fish sauce, and cornstarch in medium bowl. Combine garlic, curry paste, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer spongy, 5 to 7 minutes. Push eggplant to sides of skillet to clear center; add garlic-curry mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-curry mixture with eggplant. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet along with basil leaves; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve, passing lime wedges separately if using.
Time
1 hourYield
Serves 4 as a main dish with riceIngredients
2 tablespoons soy sauce
2 tablespoons light brown sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
1 tablespoon fresh lime juice from 1 lime
½ cup low-sodium chicken broth
3 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 ½ teaspoons red curry paste
2 tablespoons vegetable oil
1 medium eggplant (about 1 pound), peeled and cut into ¾-inch cubes (about 6 cups)
2 cups packed fresh basil leaves
Lime wedges, for serving (optional)
Test Kitchen Techniques
Ingredients
2 tablespoons soy sauce
2 tablespoons light brown sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
1 tablespoon fresh lime juice from 1 lime
½ cup low-sodium chicken broth
3 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 ½ teaspoons red curry paste
2 tablespoons vegetable oil
1 medium eggplant (about 1 pound), peeled and cut into ¾-inch cubes (about 6 cups)
2 cups packed fresh basil leaves
Lime wedges, for serving (optional)
Test Kitchen Techniques
Ingredients
2 tablespoons soy sauce
2 tablespoons light brown sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
1 tablespoon fresh lime juice from 1 lime
½ cup low-sodium chicken broth
3 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 ½ teaspoons red curry paste
2 tablespoons vegetable oil
1 medium eggplant (about 1 pound), peeled and cut into ¾-inch cubes (about 6 cups)
2 cups packed fresh basil leaves
Lime wedges, for serving (optional)
Test Kitchen Techniques
Why This Recipe Works
For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics such as garlic and red curry paste at the last minute to prevent them from scorching.
Instructions
- Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons sugar, lime juice, chicken broth, coconut milk, fish sauce, and cornstarch in medium bowl. Combine garlic, curry paste, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer spongy, 5 to 7 minutes. Push eggplant to sides of skillet to clear center; add garlic-curry mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-curry mixture with eggplant. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet along with basil leaves; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve, passing lime wedges separately if using.
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