Beef with Eggplant

Method6 steps · about 25 min

1. 1

   Step 1: In a bowl combine beef slices with garlic (1 clove), soy sauce (1 Tbsp), sugar (1 tsp), rice wine and 1/2 tsp sesame oil. Toss well and set aside to marinade.

   Uses 1/4 lb beef sirloin tip (cut into 1/4" matchsticks) · 1 clove garlic (chopped) · 1 Tbsp soy sauce · 1 tsp sugar · 1 Tbsp sweet rice wine (mirim) · 1/2 tsp sesame oil

2. 2

   Step 2: Cut eggplants into 4 sections lengthwise. Cut each section into 4-8 wedges depends on the thickness. Put them in a steamer and steam for 5-7 minutes until soft and tender.

   Steam eggplant · 7 minUses 2 Asian eggplants

3. 3

   Step 3: Place hot eggplants in a large mixing bowl and add the green onion (4) and chilies on top. Set aside.

   Uses 2 Asian eggplants · 4 green onions (cut into 2" slices) · 1-2 red and/or green chilies (seeded and sliced, optional)

4. 4

   Step 4: Heat skillet over medium-high until very hot. Add the beef and toss to cook them until brown, about 1-2 minutes. Do not overcook the beef. Add the beef into the mixing bowl with eggplants and green onions. The heat from the beef will wilt the green onions.

   Uses 1/4 lb beef sirloin tip (cut into 1/4" matchsticks)

5. 5

   Step 5: Add the 1 tsp sesame oil, Korean soy sauce (1 Tbsp), pepper, sesame seeds, and shrimp powder (1/2 tsp) (optional but adds very nice flavor) to the mixture. Using your hand, toss them together while gently massaging them around. This will help to soak the seasoning into the ingredients.

   Uses remaining1 tsp sesame oil · 1 Tbsp Korean soy sauce (or 1 tsp fish sauce) · dashes of black pepper (freshly grounded) · 1/2 tsp shrimp powder (optional) · 1 tsp roasted sesame seeds

6. 6

   Step 6: Garnish with perilla leaves, if using. Serve warm with rice and kimchee on the side. You are good to go!

   Uses perilla (sesame) leaves, for garnish (optional)