Entrée: China – 四川风味牛肉和茄子炒 ▶ Sìchuān fēngwèi niúròu hé qiézi chǎo (Sichuan-Style Beef and Eggplant Stir-Fry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 45 min

Ingredients

1 lb (450 g) beef steak, thinly sliced against the grain
2 medium eggplants, cut into 1-inch pieces
1 large bell pepper (red or green), sliced
4 scallions, cut into 1-inch pieces
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp doubanjiang (spicy broad-bean paste) or chili garlic sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Shaoxing wine or dry sherry
1 tsp sugar
1 tbsp cornstarch mixed with 2 tbsp (30 ml) water
3 tbsp (45 ml) vegetable oil (for frying)
Sesame oil, to finish
Cooked jasmine rice, to serve
Salt and pepper, to taste

Instructions

1. Marinate beef with 1 tbsp soy sauce, Shaoxing wine, a pinch of pepper and 1 tsp oil for 10–15 minutes.  
2. Heat 2 tbsp oil in a wok over high heat; stir‑fry eggplant until browned and softened, remove and set aside.  
3. Add remaining oil, sear beef quickly until just browned; remove and set aside.  
4. Add garlic, ginger and bell pepper to the wok and stir‑fry 30–60 seconds, then add doubanjiang and stir to bloom.  
5. Return eggplant and beef to the wok, add remaining soy sauce, rice vinegar and sugar; toss to combine.  
6. Stir in cornstarch slurry to thicken, adjust seasoning, finish with a drizzle of sesame oil and scallions.  
7. Serve hot over jasmine rice.