It is not only because we do eat lots of vegetables with meal but also the cooking method we use to prepare the dish.
So here is one dish that I would like to share with you.
Then how did I cook the beef and eggplant? We shall see…
Here are your helpers of the day.
Beef (I used sirloin tip), Asian eggplant, green onion, red and/or green chili(optional), garlic, Korea soy sauce, soy sauce, sugar, sesame oil, sesame seeds, and pepper, and rice wine (I forgot to add on the photo)
Slice beef into 1/4″ matchsticks.
Toss beef with soy sauce, sugar, rice wine, pepper, and sesame oil. Set aside to marinade.
Now, cut eggplants.
Cut into 4 section and slice each section into 4-8 wedges depends on the thickness.
Important: It has to be Asian eggplants. They are slender and longer than Italian or other kind and very tender when cooked.
Steam your eggplants for 5-7 minutes until soft and tender. They will change color slightly.
Transfer them to a mixing bowl. DO NOT RINSE!
Meanwhile slice your green onions and chilies. I like to add chilies (seeded). I like things with extra kick!
Dump the green onion and chilies in the mixing bowl with eggplants.
Now, let’s cook up the beef.
Heat your skillet over medium-high heat until very hot. Add the beef and just toss until they are brown, about 1-2 minutes. Do not overcook.
Remember, NO OIL is needed! They will cook in their own marinade.
Quickly add the beef in the bowl with eggplants green onions. The heat from the beef will wilt the green onions to be soft. Add Korean soy sauce, more sesame oil and my secret ingredient, the shrimp powder (optional).
Now, Use your hand and start tossing as if your are gently massaging them all around. This technique is called “Muchim”. The Korean way of tossing things to flavor ingredients with seasoning.
Just a hot bowl of brown rice and Kimchee on the side is all you need.
Life is good…
Beef with Eggplant
- 2 Asian eggplants
- 1/4 lb beef sirloin tip cut into 1/4" matchsticks
- 4 green onions cut into 2" slices
- 1-2 red and/or green chilies seeded and sliced, optional
- 1 clove garlic chopped
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp rice wine
- 1 1/2 tsp sesame oil divided
- 1 Tbsp Korean soy sauce or 1 tsp fish sauce
- dashes of black pepper freshly grounded
- 1/2 tsp shrimp powder optional
- 1 tsp roasted sesame seeds
- paella sesame leaves for garnish, optional
- In a bowl combine beef slices with soy sauce, sugar, rice wine and 1/2 tsp sesame oil. Toss well and set aside to marinade.
- Cut eggplants into 4 sections lengthwise. Cut each section into 4-8 wedges depends on the thickness. Put them in a steamer and steam for 5-7 minutes until soft and tender.
- Place hot eggplants in a large mixing bowl and add the green onion and chilies on top. Set aside.
- Heat skillet over medium-high until very hot. Add the beef and toss to cook them until brown, about 1-2 minutes. Do not overcook the beef. Add the beef into the mixing bowl with eggplants and green onions. The heat from the beef will wilt the green onions.
- Add the 1 tsp sesame oil, Korean soy sauce, pepper, sesame seeds, and shrimp powder (optional but adds very nice flavor) to the mixture. Using your hand, toss them together while gently massaging them around. This will help to soak the seasoning into the ingredients.
- Serve warm with rice and kimchee on the side. You are good to go!