Sichuan Spicy Beef and Eggplant

Sichuan Spicy Beef and Eggplant is a vibrant dish that features tender beef slices stir-fried with smoky eggplant, infused with bold and spicy Sichuan flavors. This gluten-free midnight delight is perfect for satisfying late-night cravings with its savory and aromatic profile.

Ingredients

• Beef sirloin, thinly sliced - 200 grams
• Chinese eggplant, cut into strips - 200 grams
• Sichuan peppercorns - 1 teaspoon
• Garlic, minced - 3 cloves
• Ginger, minced - 1 teaspoon
• Green onions, chopped - 2 stalks
• Soy sauce (gluten-free) - 2 tablespoons
• Chili bean paste - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Salt - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant.
3. Increase the heat and add the sliced beef, cooking until browned, about 3-4 minutes.
4. Remove the beef from the wok and set aside.
5. In the same wok, add the remaining vegetable oil and stir-fry the minced garlic and ginger for about 30 seconds.
6. Add the eggplant strips and stir-fry until they are soft and slightly browned, about 5-7 minutes.
7. Return the beef to the wok and add the soy sauce, chili bean paste, rice vinegar, and sesame oil, stirring to combine.
8. Cook for an additional 2-3 minutes until everything is heated through and well combined.
9. Season with salt to taste and sprinkle with chopped green onions before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from beef, beneficial for muscle repair and growth.
• Eggplant is a good source of dietary fiber and antioxidants.

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