Eggplant and Beef Stir-Fry

Ingredients

• 0.5 pound top round beef roast cut into thin strips
• 4 servings brown rice steamed softened
• 1 pound eggplant sliced into 1/4" rounds
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 4 tablespoons mint leaves fresh divided chopped
• 2 teaspoons garlic divided minced
• 1  ginger peeled cut into matchstick-size pieces
• 2 teaspoons juice of lime fresh
• 3 tablespoons soy sauce reduced-sodium
• 0.3 teaspoon sugar 
• 2  thai chile fresh green red divided thinly sliced
• 5 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side.
3. Transfer eggplant slices to a medium bowl.
4. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
5. Heat remaining 1 tablespoon oil in same skillet over medium-high heat.
6. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total.
7. Add eggplant mixture (with liquid) to skillet and toss to mix well.
8. Divide noodles or rice among bowls. Spoon stir-fry over.
9. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
10. Per serving:503 calories, 24 g fat, 54 g carbohydrates
11. Bon Appétit