Beef with Eggplant – Sybaritica

Beef with Eggplant pairs Asian Eggplant with tender strips of beef in a sauce redolent with garlic and ginger, and tangy with Black Vinegar.

• 1/2 lb. good quality Beef Steak sliced into ¼ inch thick strips;
• 1 ½ cups Eggplant cut into batons;
• 1 cup Onion sliced top to bottom into thin sections;
• ¼ tsp. Baking Soda;
• 4 tsp. Cornstarch;
• 1 pinch each Sugar and Salt;
• 1 ½ tbsp. Vegetable Oil;
• ½ cup Chicken Stock;
• 3 tbsp. Oyster Sauce;
• ¼ cup Chinkiang Black Vinegar;
• 1 tbsp. minced garlic;
• 1 tbsp. minced Ginger.

• Toss the beef with the baking soda and one teaspoon of the cornstarch, followed by the sugar, salt, and oil, and marinate for at least 30 minutes.
• Pre-mix the sauce by making a paste with 2 teaspoons of cornstarch and a little water, then stir in the stock, oyster sauce and vinegar.
• Toss the eggplant pieces with the remaining teaspoon of cornstarch and deep-fry the eggplant in a cup or two of oil over moderately high heat until beginning to brown, then drain over paper towel.
• Deep-fry the beef in the same oil until browned, then remove to a bowl and drain all but two tablespoons of oil from the pan.
• Add the ginger and garlic to the pan, followed a minute later by the onion. Sauté just until the onion softens and add back the meat along with the sauce ingredients.
• When the sauce reduces and thickens, add the eggplant once again and heat through. Serve immediately.