Spicy Basil Beef & Eggplant Stir-Fry

Name: Spicy Basil Beef & Eggplant Stir-Fry
Total time: 25 min
Yield: 2 people
Ingredients: 10 oz Minced Beef; 1 large Eggplant Pink; 1 cup Basil Leaf; 3 cloves Garlic; 1 medium Long Green Chilli; 2 tbsp Oyster Sauce; 1.5 tbsp Sweet Soya Sauce; 1 tsp Fish Sauce; 2 tbsp Olive Oil

Dairy-FreeUnder 30 MinsHigh ProteinStovetopDinner

Easy

25minutes

410kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A deeply savory and aromatic Asian-style stir-fry featuring tender eggplant, crispy minced beef, and sweet basil leaves.

If you are looking for a meal that sings with fresh herbs and rich, deeply savory flavors, this Spicy Basil Beef & Eggplant Stir-Fry is guaranteed to become a new favorite. The combination of melt-in-your-mouth eggplant and crispy, caramelized minced beef creates a texture profile that is simply irresistible when paired with a steaming bowl of white rice. What truly makes this Spicy Basil Beef & Eggplant Stir-Fry special is how the sweet soya sauce and savory oyster sauce coat the vegetables and meat, clinging to every bite. The fresh basil leaf is folded in right at the end, releasing its aromatic oils and perfuming the entire dish with a sweet, peppery fragrance that cuts through the richness of the beef. Adding a pop of heat from the long green chilli elevates the dish even further. Because the sauce is slightly sticky and intensely flavorful, this Spicy Basil Beef & Eggplant Stir-Fry practically begs to be eaten with plain rice, and it happens to be the perfect companion dish to serve alongside sweet, jammy Mayak eggs!

Ingredients

300 g Minced Beef (about 2 cups packed)
1 large Eggplant Pink (about 2 cups cubed)
20 g Basil Leaf (1 large handful)
3 cloves Garlic
1 medium Long Green Chilli
2 tbsp Oyster Sauce
1.5 tbsp Sweet Soya Sauce
1 tsp Fish Sauce
2 tbsp Olive Oil

Instructions

1
Cut the eggplant pink into bite-sized cubes. Mince the garlic and finely slice the long green chilli.
2
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the eggplant pink cubes and fry until they are soft, golden brown, and slightly charred on the edges (about 6-8 minutes). Remove from the pan and set aside.
3
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the minced beef and cook until browned and slightly crispy, breaking it apart with a spatula.
4
Add the minced garlic and sliced long green chilli to the beef. Sauté for another 1-2 minutes until deeply fragrant.
5
Return the cooked eggplant pink to the pan. Pour in the oyster sauce, sweet soya sauce, and fish sauce. Toss everything together until the beef and eggplant are beautifully coated and sticky.
6
Turn off the heat. Immediately add the fresh basil leaf and toss gently just until the leaves are wilted from the residual heat.
7
Serve hot over a bed of freshly steamed white rice!

Chef's Tips

•Eggplants soak up oil like a sponge. If the pan looks too dry while frying the eggplant, add a splash of water instead of more oil, and cover briefly to help them steam and soften.
•Do not cook the basil while the heat is on! Tossing it in off the heat ensures it keeps its vibrant color and strong peppery aroma.
•If you want extra sauce for your rice, mix 2 tablespoons of water into your sauce ingredients before pouring them into the pan.

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Recipe By

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