Description
A flavorful and hearty Minced Beef and Eggplant stir-fry featuring tender eggplant cubes and savory ground beef cooked with aromatic garlic, ginger, and a rich blend of Asian sauces. Perfectly balanced with a hint of spice, this dish is a satisfying main course ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauces & Seasonings
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili paste or sriracha (optional)
- 1/2 cup beef broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 teaspoon black pepper
Garnish
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Prepare the eggplant: Sprinkle the eggplant cubes lightly with salt and let them sit for 15 minutes to draw out excess moisture. Afterward, pat them dry thoroughly using paper towels to ensure they cook evenly and absorb flavors well.
- Cook the eggplant: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and stir-fry for 6 to 8 minutes until they become tender and lightly browned. Remove the cooked eggplant from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Sauté chopped onion, minced garlic, and grated ginger for about 2 minutes until fragrant and translucent, enhancing the dish’s aroma and flavor base.
- Brown the beef: Add the ground beef to the skillet with the aromatics. Cook, breaking it apart as it cooks, until the beef is browned evenly and no longer pink.
- Add sauces and simmer: Stir in soy sauce, oyster sauce, hoisin sauce, and chili paste (if using), then pour in the beef broth. Bring the mixture to a simmer, allowing the flavors to meld together.
- Combine eggplant and thicken sauce: Return the cooked eggplant to the skillet and mix well with the beef and sauce. Then stir in the cornstarch slurry and cook for an additional 2 to 3 minutes until the sauce thickens and coats the beef and eggplant evenly.
- Season and garnish: Season the dish with black pepper to taste. Finally, garnish with sliced green onions and a sprinkle of sesame seeds before serving to add fresh color and texture.
Notes
- This dish pairs wonderfully with steamed jasmine rice or noodles to soak up the flavorful sauce.
- For a lighter version, substitute ground turkey or chicken for the beef.
- Adjust the amount of chili paste or sriracha according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 75 mg
