Eggplant and Beef Stir-Fry

Seems like folks either love this one or hate it. I thought it was decent. Made as is, but doubled the beef based on recommendations and added just a bit of kale in with my home-grown Japanese eggplants simply because I had it. Turns out a bit bland, but not bad. Def make sure to sear the meat instead of boiling it like I did or it will be tough and use the long, thin Japanese eggplants! The Italian version may end up too bitter unless you sweat it with salt first.

• 一个nonymous

• VA

• 7/16/2021

Let me prefice this review by saying I'm a trained amateur chef... Literally made my best friend gag when we made it tonight. It was so sour and nasty and way too hot, I couldn't fix it and had to pour in some bottled teriyaki sauce just to make it edible. 8 people tried it. 8 people hated it until I fiddled HARD with it...

• 一个utys_food

• Seattle, WA

• 8/20/2020

I REALLY LIKED this dish. I am not fond of fish sauce, and did not want to buy something I never use, so I left it out of the recipe. I did add a bit of sesame oil, but don't know that it had an affect. I also doubled the sauce.. don't know that I needed to double it, but I was glad I had extra.

• lizutter

• Oakdale, CA

• 6/20/2016

This is so good! I did double the sauce and eye balled the ingredients (I didn't measure). This is one of my favorite recipes to make. It is so yummy!!!! My boyfriend raved about it and said it was very good :)

• 一个nonymous

• Seattle, WA

• 1/19/2016

This is a terrific recipe which I believe is Southeast Asian in origin. (Which country? Possibly Thai? Loation? Vietnamese? Dunno... ) I made the original recipe with about twice as much meat as it called for, used pork loin instead of beef, and it came out great. (I think this recipe can be excellent with either type of meat, and I do recommend using more meat than called for.) As other reviewers had said it needed more sauce and suggested doubling it¿ so, I doubled it, but wound up saving it for use later, as more was unnecessary. Also included two carrots, cut julienne style, which made it much more interesting visually, and flavor-wise. For those of you who have done a lot of Asian cooking, you know how in each dish there is a harmony or a similarity in the shape you cut ingredients into? Going with that approach, I think it makes more sense here to cut the eggplant and the meat into ribbons, about ½" wide ¼" thick and about 2" long. Be careful to really sear the meat, rather than have it boil in too much of its own liquid, which toughens it. (This may require cooking in smaller batches. I'd even spoon off liquid if the meat releases too much of it.) As Virgin Coconut Oil is vastly more healthy for you and works great in stir-fries, I recommend making that substitution. Lastly, original recipe called for cooking in a nonstick skillet. I suggest using a wok.

• msalex

• 一个jijic, Mexico

• 6/8/2014

I double the sauce and then marinate the steak in half of the sauce before cooking. For best results, cook the steak whole then slice for serving instead of cooking individual slices. Add some cilantro to the mint for a rounder flavor. Also, the ratio of fish sauce, lime and sugar should be closer to 1:1:1. Use coconut palm sugar for authentic flavor.

• aabonyi

• Oakland, CA

• 5/6/2014

i really like just how this recipe looks i eaten it before with my loved ones most of us enjoyed this we may have a household gathering again and cook this recipe again soon that is one tasty recipe you should check it out i guarantee you all you could should this its very tasty

• sarah12jones212212312

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• 2/3/2014

The beef was a bit tough and the eggplant was tangy. We even made some of the suggested changes. I don't know why this got so many good reviews. We definitely won't be making it again. If you want to make this, get a more tender cut of meat or marinate the beef for at least a couple of hours to tenderize it.

• uma25253

• 一个ustin, TX

• 1/21/2014

My family loved this. I did make a few changes because of what was on hand.I substituted cilantro for the mint ,green chili for Thai peppers and added red and green peppers because my garden was busting with them.Tasted awesome ! The eggplant soaked up the sauce and was so good. My son, who has been luke warm on eggplant, is now a convert because of this recipe.I think the addition of peppers really helped this dish look appealing by adding color to an otherwise monochrome dish.

• vtfarmwife

• VT

• 10/22/2013

I sped-read this recipe before shopping so instead of tossing in half a pound of beef, I added half a kilo (how come America hasn't embraced the metric system?). It was nevertheless a success. My son refused point blank to eat it because it "looked disgusting" but lowered his standards to take a bite and enjoyed his meal. I caught my husband sipping the remnants from the sauce bowl when he was doing the dishes. I loved it and would make it again, with another half a kilo of beef.

• PrincessTorta

• Nyköping, Sweden

• 2/1/2013

I was missing a lot of the ingredients the recipe called for, so I had to wing it big time. But it still turned out delicious! I used lemon instead of lime, chicken instead of beef, Sriracha instead of the Thai chiles, and was out of fish sauce so had to leave that out. I added half of a red onion sliced thin, and a few bunches of baby bok choy that needed to get cooked before they died. Even with this totally bastardized version of the recipe, it turned out great. I will definitely make this again. And I'll always think of stirfrying when I have too much mint lying around from now on. Yum.

• jenniferk

• Oakland, CA

• 9/14/2012

Truly delicious! This is a great basic recipe which I made the exactly as written the first time and agree with previous reviewers that a few tweaks are necessary for awesomeness. My revisions: salt the eggplant for 20 min to rid of excess water; double the sauce; replace the mint with green onions; love the thai chiles but still add sriracha at the table. Super flavorful, simple dish.

• ebecks

• San Francisco, CA

• 7/21/2012

I made this with top sirloin, serranos instead of thai chiles, cilantro instead of mint. It was very good, but I used 4 minced serranos, twice the garlic and ginger, and added green onions to up the spice level. Also, as written this will only feed two hungry people. I will make it again.

• 一个nonymous

• portland

• 5/23/2012

Delicious! For those of you complaining that there wasn't enough heat,just mince the peppers and ginger instead of slicing; that'll definitely crank up the heat. Super easy and tasty. Addition of cilantro and Thai basil would also be good.

• 曼迪

• PoDunk Maine

• 4/4/2012

Loved this with more chilies, and cilantro instead of mint. Also, I used less "frying" oil than called for by the recipe (I first steamed the eggplant before frying a few minutes). Great flavor, even with my soggy eggplant pieces!

• pererarachel

• New York, NY

• 12/7/2011