Aubergine and Beef Stir-Fry

Ingredients for Aubergine and Beef Stir-Fry

• 4 tablespoons chopped fresh mint, divided

• 45ml salsa di soia a basso contenuto di sodio

• 2 fresh red or green Thai chillies, thinly sliced crosswise, divided

• 1 1" piece ginger, peeled, cut into matchstick-size pieces

• 1 cucchiaio di salsa di pesce (come nam pla o nuoc nam)

• 2 teaspoons fresh lime juice

• 2 teaspoons minced garlic, divided

• 1/4 cucchiaino di zucchero

• 80ml vegetable oil, divided

• 450g baby or Asian aubergine, sliced into 1/4" rounds

• 230g beef eye round, cut into thin strips

• Softened rice vermicelli noodles or steamed brown rice

• Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Whisk 2 tablespoons mint, soy sauce, 1 chilli, half of ginger, fish sauce, lime juice, 1 teaspoon 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 aubergine until golden brown, 2-3 minutes per side. Transfer aubergine slices to a medium bowl. Pour half of dressing over aubergine and toss to coat evenly. Set remaining dressing aside.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chilli, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add aubergine 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.

Avvertenza

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