Go Back
–+ servings
Minced beef and Eggplant

Minced Beef and Eggplant Stir-Fry That'll Wow Your Taste Buds

A deliciously quick Minced beef and eggplant stir-fry that blends tender eggplant with savory beef in a rich umami sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 medium Eggplant Salt beforehand for texture
  • 1 pound Ground Beef Can substitute with ground turkey
  • 3 cloves Garlic Minced, use fresh for best flavor
  • 1-2 pieces Red Chilies Chopped, substitute with bell peppers if desired
  • 3 tablespoons Soy Sauce Use tamari for gluten-free
  • 2 tablespoons Oyster Sauce Use vegetarian oyster sauce for plant-based option
  • 1 tablespoon Rice Vinegar Omit if sensitive to vinegar
  • 1 tablespoon Cornstarch Mix with water to create slurry
  • 2 tablespoons Vegetable Oil Any neutral oil like canola or grapeseed
  • 1 teaspoon Sugar Reduce or substitute if watching intake
  • 2 scallions Green Onions Chopped as garnish
Serving Suggestions
  • 4 cups Steamed Rice or Noodles Jasmine rice or udon noodles recommended
  • Optional Toppings Soft-boiled egg, sliced cucumber, or toasted sesame seeds

Equipment

  • large wok
  • Spatula
  • Cutting board
  • Knife
  • small bowl

Method
 

Step-by-Step Instructions
  1. Cut the eggplant into long strips, about ½ inch thick. Sprinkle salt and let sit for 15-20 minutes, then pat dry.
  2. Heat oil in a large wok over medium-high heat, add minced beef, cook for 5-7 minutes until browned, remove and set aside.
  3. In the same wok, add garlic and chopped chilies, sauté for about 1 minute until fragrant.
  4. Add eggplant strips back into the wok, stir-fry for 4-5 minutes until tender.
  5. Pour in soy sauce, oyster sauce, rice vinegar, and sugar. Stir well and simmer for 2 minutes.
  6. Create a cornstarch slurry and pour into the wok, stirring constantly until sauce thickens.
  7. Remove from heat and top with green onions. Serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Ensure to salt the eggplant beforehand for the best texture. Adjust flavors to your liking while cooking.

Tried this recipe?

Let us know how it was!