Beef with Eggplant
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It’s the end of the month and with that comes another recipe swap! This week’s theme was blogger’s choice meaning I could go to my designated blog, which was Sunny Side Up in San Diego, and pick any recipe I wanted! Now I already have a lot of Jessica’s recipes pinned but when I went on her site I went looking for a healthy dinner. She has great recipes and beautiful photographs on her site.
When I found the beef with eggplant I was interested. The picture showed the browned beef paired with bright purple eggplant and red peppers on top of rice. We eat Asian inspired meals every week and I had just bought a great looking eggplant at the farmer’s market.
This recipe was excellent. The colors of the vegetables look gorgeous against the white background of the rice and browned beef. There is a hint of spice along with soy and a slight sesame flavor. It’s a quick dish too which is always great to have during the week. We both really enjoyed this one and will be making it again soon.
Beef with Eggplant (adapted from Sunny Side Up in San Diego)
4 garlic cloves, minced
1 t. fresh ginger, minced
1 T. rice vinegar
1 t. sesame oil
1 t. Sriracha sauce
1 T. brown sugar
1 t. lime juice
1 lb. flank steak, thinly sliced
1 t. salt
1 t. black pepper
1 eggplant, peeled and cut into 1 inch cubes
1 red bell pepper, diced
1 green bell pepper, diced
2 T. vegetable oil
green onions, sliced
1. In a small bowl combine the garlic, ginger, rice vinegar, sesame oil, Sriracha, brown sugar, and lime juice. Set aside.
2. Season the beef with the salt and pepper.
3. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add in half the beef and cook for 2 minutes per side or until browned. Remove from pan and repeat with remaining beef. Keep warm.
4. Reduce heat to medium and add the other tablespoon of oil to the skillet. Add in the eggplant, red peppers, and green peppers. Saute for 3-4 minutes.
5. Add the sauce to the pan and cook for an additional 5 minutes. Return the beef and any juices to the skillet. Cook for 3-4 minutes.
6. Serve over rice and top with green onions.
