Beef with eggplants, Chinese style
Description
The recipe won't take much time. This delicious hot dish can be served as a complete meal or with rice, for example. The quick frying technique keeps the meat juicy, while the steamed eggplants turn out incredibly tender. However, if you're using regular eggplants (which are denser), it's better to salt them first to remove bitterness and then pan-fry. Give it a try—you'll surely like it. Serve hot.
Instructions
- 1
Step 1
1. Wash the beef and dry it with a paper towel. Cut it into thin strips.
- 2
Step 2
2. Place in a deep bowl. Add minced garlic, soy sauce, rice wine, sugar, and sesame oil. Mix well. Set aside for a while to let the meat marinate.
- 3
Step 3
3. Wash the eggplants and cut them into medium-sized slices.
- 4
Step 4
4. Eggplants need to be steamed. You can use a steamer, for example, or place a colander over a pot of boiling water. Cook until tender.
- 5
Step 5
5. Heat a dry skillet, place the meat on it. Sauté, stirring constantly, for 2-3 minutes. It is important not to overcook the meat!
- 6
Step 6
6. Wash and chop the green onion and chili pepper.
- 7
Step 7
7. Place the eggplants into a deep bowl, and add the pepper and onion.
- 8
Step 8
8. Next, add the meat and mix everything well. The dish is ready to serve.