Ingredients
Scale
- 1 pound flank steak (thinly sliced against the grain)
- 1 medium eggplant (cut into bite-sized cubes)
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 red bell pepper (sliced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- Salt and pepper (to taste)
- Green onions (chopped, for garnish)
Instructions
- Start by marinating the flank steak. Combine soy sauce, oyster sauce, and a pinch of salt and pepper. Let it sit for about 15 minutes.
- Heat a large wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil.
- Add the minced garlic and ginger to the hot oil and sauté for 30 seconds, until fragrant.
- Next, toss in the marinated beef. Stir fry for about 3-4 minutes until browned and cooked through. Remove beef from the pan and set aside.
- In the same pan, add the eggplant and red bell pepper. Stir fry for 5-7 minutes until tender.
- Return the beef to the pan and stir in the cornstarch mixture. This will thicken the sauce. Cook for an additional 2 minutes.
- Garnish with chopped green onions before serving. Enjoy your delicious stir fry!
- Prep Time: 15
- Cook Time: 15