Chinese-Style Beef and Eggplant
By America's Test KitchenPublished on December 12, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup vegetable oil 1 ½ pounds eggplant, cut into 1-inch pieces2 tablespoons soy sauce 12 ounces 85 percent lean ground beef 1 red jalapeño chile, stemmed, halved, seeded, and sliced thin4 garlic cloves, minced1 tablespoon grated fresh ginger 2 tablespoons oyster sauce 1 tablespoon unseasoned rice vinegar 4 scallions, sliced thin on bias
Before You Begin
We like to serve this dish over rice.
Instructions
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add eggplant and cook, stirring frequently, until tender and browned, about 10 minutes. Stir in 1 tablespoon soy sauce and transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add beef, jalapeño, garlic, and ginger and cook, breaking up meat with wooden spoon and stirring occasionally, until browned, about 4 minutes.
- Stir in oyster sauce, vinegar, and remaining 1 tablespoon soy sauce. Return eggplant to skillet with beef and continue to cook until combined and slightly thickened, about 2 minutes. Stir in half of scallions. Serve, sprinkled with remaining scallions.
Time
30 minutesYield
Serves 4Ingredients
¼ cup vegetable oil
1 ½ pounds eggplant, cut into 1-inch pieces
2 tablespoons soy sauce
12 ounces 85 percent lean ground beef
1 red jalapeño chile, stemmed, halved, seeded, and sliced thin
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons oyster sauce
1 tablespoon unseasoned rice vinegar
4 scallions, sliced thin on bias
Ingredients
¼ cup vegetable oil
1 ½ pounds eggplant, cut into 1-inch pieces
2 tablespoons soy sauce
12 ounces 85 percent lean ground beef
1 red jalapeño chile, stemmed, halved, seeded, and sliced thin
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons oyster sauce
1 tablespoon unseasoned rice vinegar
4 scallions, sliced thin on bias
Ingredients
¼ cup vegetable oil
1 ½ pounds eggplant, cut into 1-inch pieces
2 tablespoons soy sauce
12 ounces 85 percent lean ground beef
1 red jalapeño chile, stemmed, halved, seeded, and sliced thin
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons oyster sauce
1 tablespoon unseasoned rice vinegar
4 scallions, sliced thin on bias
Why This Recipe Works
Tossing eggplant with soy sauce after a thorough sauté seasons the vegetable without imparting any bitter flavor.
Before You Begin
We like to serve this dish over rice.
Instructions
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add eggplant and cook, stirring frequently, until tender and browned, about 10 minutes. Stir in 1 tablespoon soy sauce and transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add beef, jalapeño, garlic, and ginger and cook, breaking up meat with wooden spoon and stirring occasionally, until browned, about 4 minutes.
- Stir in oyster sauce, vinegar, and remaining 1 tablespoon soy sauce. Return eggplant to skillet with beef and continue to cook until combined and slightly thickened, about 2 minutes. Stir in half of scallions. Serve, sprinkled with remaining scallions.
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