Beef and Eggplant Stirfry with Oyster Sauce

Beef and Eggplant Stirfry with Oyster Sauce. This is one of our innovative stirfry recipe, I have not seen many or similar beef and eggplant stirfry in the net. The combination of beef and eggplant in a stirfry is perfect. The rich flavors of beef combined with the crunchy sweet and hint of bitterish eggplant bind together with the oyster sauce is divine.

To make the dish just use a couple of sirloin steaks and use fresh young eggplant, use the long eggplants Asian variety. Cooking is fairly simple, and quick it is basically similar with most of our beef stifry recipe.

Here is the recipe of my innovative Beef and Eggplant Stirfry with Oyster Sauce.

Ingredients:

2 pcs. sirloin steak, cut into thin strips

3-4 medium size young long eggplant, trimmed, diagonally sliced thinly

1 small size carrot, skinned, sliced thinly

1 red bell pepper, trimmed, de-seeded, cut into strips

1-2 red or green long chili, chopped

3-4 cloves garlic, peeled, crushed, chopped

1/2 cup soy sauce

2-3 tbsp. oyster sauce

1 tbsp. Hoisin sauce

1/4 cup corn starch

salt and pepper

peanut or cooking oil

Cooking procedure:

Place the beef in a big bowl and mixed in the soy sauce, cornstarch and some ground peppers. Toss and mix thoroughly and let marinate for 10 to 15 minutes. In a large frying pan or wok heat generous amount of peanut oil and stir cook the garlic and chili until fragrant.  Add in all the vegetable and about 1/4 cup of water, stir cook for about 1 1/2 to 2 minutes, remove from the wok and keep aside. Using the same wok, add and heat more peanut oil, Stir cook the beef in batches for 1 to 1 1/2 minutes. When done combine all the stir cooked beef and vegetables in the wok, add about 1/4 cup of water, the oyster sauce and the hoisin sauce, stir cook for another 1 to 2 minutes, correct saltiness if required.  Serve with a lot of rice.