I dog-sat for my boyfriend’s parents this weekend. Awesome, in the sense that three ginormous weimaraners are allowed all over the furniture (Aki, my blue girl, came by and helped and even got to sleep on his queen-sized bed with me for a night) but meh because one of the weims gets separation anxiety and before I leave, I have to put them away and everything and calbear sits on me at 6AM to make me feed him (even though he gets fed at 7!)
With limited supplies and time (finals to study for), I needed to make something quick, fresh, and healthy. I did a quick stir-fry. Pretty easy, no? Well, it really is. Broccoli is so good and I had some leftovers from the frittata and I love eggplant. When I was little, my parents would eat sea cucumber (we’re asian) and I never liked the texture– it’s slimey, crunchy, and just weird. In my brain, I somehow thought eggplant was sea cucumber and I never ate it. However, the first time I really started cooking, I cooked Italian and Lidia Bastianich (host of Lidia’s Italy) made such wonderful dishes with eggplant (which compelled me to finally try eggplant parm).
Anyways, so yes…eggplant.
Beef Stir-Fry with Broccoli and Eggplant
3/4 oz. Stir-Fry beef, Sirloin beef tips, cut against the grain or firm Tofu (you vegetarians, you!)
2 tbsp reduced-sodium soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp corn starch
1 head broccoli, cleaned, chopped
2 cloves garlic, crushed, minced
1 small eggplant or 1/2 a large globe eggplant, chopped
1/3 c. water
1 green onion chopped, some reserved for garnish
(1/2 tsp garlic-chili sauce)
In a small bowl, mix up the beef and cornstarch. Season with salt and pepper. Stir to coat.
In a wok (or a well-oiled, deep frying pan), heat up the vegetable oil over medium-high to high heat. The idea behind stir-frying is pretty much heat it over very, very high heat, very quickly. You can’t reach the same temperatures as in an actual restaurant but we want to duplicate it as much as possible. Stir-fry beef until just cooked– about a minute. Transfer to a bowl with a slotted spoon and tent with foil to keep warm.
Add another tablespoon of vegetable oil if needed and stir-fry garlic, broccoli and eggplant for about 2 to 3 minutes until garlic is just starting to become colored. Add soy sauce, sesame oil, (and garlic-chili if you decided to use it) and water and stir. Bring to a boil and return meat into the wok. Cook until the sauce is thickened and eggplant is soft. Add green onion and toss for a minute. Serve over fresh brown rice and garnish with more green onion, cilantro, and/or sesame seeds.