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Cook'n with Betty Crocker 
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Stir-Fried Beef with Eggplant |
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Serves: 3 Print this Recipe1/2 pound boneless beef sirloin steaks or flank steak 1 tablespoon vegetable oil 1 tablespoon finely chopped garlic 1 teaspoon cornstarch 1/2 teaspoon salt Dash white peppers 2 tablespoons salted black beans 1 large eggplant 1 teaspoon finely chopped ginger root 4 green onions (with tops) 2 tablespoons cornstarch 2 tablespoons water 1 teaspoon sugar 1 tablespoon dark soy sauce 2 tablespoons vegetable oil 3 tablespoons vegetable oil 1 1/2 cups chicken broth (see Soups: Chicken Broth) Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, the garlic, 1 teaspoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Pare eggplant; cut into 1/4-inch pieces. Mix eggplant, beans and gingerroot. Cut green onions diagonally into 2-inch pieces. Mix 2 tablespoons cornstarch, the water, sugar and soy sauce. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add eggplant mixture; stir-fry 1 minute. Add broth; heat to boiling. Cover and simmer 2 minutes. Add cornstarch mixture; cook and stir 20 seconds or until thickened. Add beef and green onions; cook and stir 1 minute or until beef is hot. 3 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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