Servings: 3 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 4 tablespoons Chopped fresh mint, divided
- 3 tablespoons Reduced-sodium soy sauce
- 2 fresh Red or green Thai chiles, thinly sliced crosswise and divided
- 1 1″ piece Ginger, peeled, cut into matchstick-size pieces
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 2 teaspoons Fresh lime juice
- 2 teaspoons Minced garlic, divided
- 1/4 teaspoon Sugar
- 5 tablespoons Vegetable oil, divided
- 1 pound Baby or Asian eggplant, sliced into 1/4″ rounds
- Softened rice vermicelli noodles or steamed brown rice
- 1/2 pound Beef eye round, cut into thin strips
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Instructions
- Whisk 2 tablespoons mint, soy sauce, 1 chile, half of the ginger, fish sauce, lime juice, 1 teaspoon of garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of the dressing over the eggplant and toss to coat evenly. Set remaining dressing aside.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
- Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
Nutrition Facts
Calories: 502.6kcal
Fat: 23.7g
Saturated Fat: 3.3g
Cholesterol: 35.9mg
Carbohydrates: 54.1g
Dietary Fiber: 7.8g
Total Sugars: 4.1g
Net Carbs: 46.4g
Protein: 19.4g
Sodium: 782.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High Protein Beef and Eggplant Stir-Fry
Stir-fry with eggplant may easily be stored. It must be put in an airtight container and kept in the fridge. It retains its freshness for up to five days. So, you can make it in advance and consume it during the week. Also, you may keep cooked eggplants in the fridge for up to three days.