Sichuan Spicy Beef and Eggplant Stir-Fry

Sichuan Spicy Beef and Eggplant Stir-Fry is a vibrant and flavorful dish that combines tender beef with crispy eggplant, all tossed in a bold and spicy sauce. This gluten-free midnight treat is perfect for satisfying those late-night cravings with its fiery yet savory notes.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Chinese eggplant - 200 grams, cut into bite-sized pieces
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 3 to 5, whole
• Soy sauce (gluten-free) - 2 tablespoons
• Oyster sauce (gluten-free) - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sugar - 1 teaspoon
• Cornstarch - 1 tablespoon
• Vegetable oil - 3 tablespoons
• Spring onions - 2, chopped (for garnish)

Steps

1. In a bowl, combine sliced beef with cornstarch and 1 tablespoon of soy sauce. Mix well and let it marinate for about 10 minutes.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil, then add Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant.
4. Add minced garlic and ginger to the skillet, stirring constantly for another 30 seconds.
5. Add the eggplant pieces to the skillet, cooking for about 5-7 minutes until they are tender and slightly browned.
6. Return the cooked beef to the skillet. Add the remaining soy sauce, oyster sauce, rice vinegar, and sugar. Stir well to combine and cook for an additional 2-3 minutes.
7. Remove from heat and garnish with chopped spring onions. Serve hot.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 950 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Contains antioxidants from eggplant, which can promote heart health.

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