Quick and Easy: Beef and tempura eggplant stir-fry
This recipe is by sous chef Jan Rickerl of Spring restaurant in Chicago.
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 piece (1/2-inch long) ginger root, peeled, minced
- 1/4 teaspoon chili oil or chili paste
- 1 bunch green onions, thinly sliced, white and green parts separated
- 1 1/2 pounds round steak, thinly sliced
- Peanut oil
- 5 tablespoons cornstarch
- 1/4 cup flour
- 4 Japanese eggplants, thinly sliced
- 1 large carrot, peeled, thinly sliced
- 1 tablespoon cold water
- 3 cups cooked jasmine rice
Combine first six ingredients and whites of onions; add beef; marinate 30 minutes.
Heat about 1 inch of peanut oil over medium heat. Combine 4 tablespoons of the cornstarch with flour, adding enough ice-cold water to make a thick batter. Dip eggplant into batter. Fry in small batches until crispy.
Pour off all but about 1 tablespoon of the oil from pan. Return pan to high heat. Add carrot; stir-fry. Add beef and marinade; stir-fry until cooked.
Mix remaining 1 tablespoon of the cornstarch with 1 tablespoon cold water; stir into pan. Cook until thickened. Serve over rice topped with eggplant.
Nutrition information per serving: 712 calories, 19 percent calories from fat, 14 g fat, 3.2 g saturated fat, 70 mg cholesterol, 684 mg sodium, 104 g carbohydrate, 38 g protein, 5 g fiber.