This hearty and flavorful dish combines tender beef with eggplants and potatoes, creating a satisfying meal that’s perfect for any occasion. It’s easy to prepare and makes for a great dish to serve at gatherings or sell in your food business.
Ingredients
- 1 lb (450g) beef, cut into thin strips
- 2 medium eggplants, sliced
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Salt to taste
- 1 cup water
- Chopped green onions (for garnish)
Instructions
- Prepare the Vegetables:
- Slice the eggplants and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture, then rinse and pat dry.
- Peel and dice the potatoes, then set aside.
- Cook the Beef:
- In a large pan or skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until fragrant and the onions are translucent.
- Add the beef strips to the pan. Cook until the beef is browned on all sides.
- Add Sauces:
- Pour in the soy sauce and oyster sauce (if using). Stir to coat the beef evenly.
- Add the ground black pepper and salt to taste.
- Add Potatoes:
- Add the diced potatoes to the pan and stir well.
- Pour in the water, cover the pan, and let it simmer for about 10 minutes or until the potatoes are tender.
- Incorporate Eggplants:
- Gently add the sliced eggplants to the pan. Stir carefully to combine and cover the pan again.
- Cook for another 5-7 minutes, or until the eggplants are tender.
- Serve:
- Remove from heat and garnish with chopped green onions.
- Serve hot with steamed rice or as a standalone dish.
Feel free to adjust the seasonings and ingredients based on your preferences or local availability!