Wok-Stirred Beef with Eggplant and Black Beans
The full-flavored pungency of black beans complements meats like beef and less delicate seafood.
But it also works beautifully with eggplant, which has a slight sweetness that enhances the beans. This delicious dish uses both eggplant and beef for a black bean double-header. It's simple to make and couldn't be more tempting.
Use long Japanese eggplants, if you can. (They're an all-year staple at Asian markets.) Besides being easier to cut, they hold their shape better after cooking than regular eggplants do, and are sweeter.
4 medium Japanese eggplants or 2 medium regular eggplants, cut into 1/2-dice
Kosher salt and freshly ground black pepper to taste
2 tablespoons grapeseed or canola oil
1/2 cup Black Bean-Garlic Sauce
1 pound flank steak, cut diagonally into 1/4-inch slices
Place the eggplant on a baking sheet and season with salt and pepper. Set aside for 5 minutes.
Heat a wok or large sauté pan over high heat. Add 1 tablespoon of the oil and swirl to coat the pan. Add the eggplant and stir-fry until the eggplant is cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the eggplant to paper towels and drain.
Return the wok to high heat, add the remaining tablespoon of oil, and swirl to coat the pan. Add the Black Bean-Garlic Sauce and the beef and stir-fry until the meat is cooked through, about 1 minute. Return the eggplant to the wok and heat through, mixing thoroughly. Correct the seasoning with salt and pepper and serve immediately.
WineGrape typeâ€¨: Zinfandel blend â€¨(Zinfandel, Petite Sirah, Carignan)
Characteristicsâ€¨: Jammy, big upfrontâ€¨berry flavor, explosive
Recommendations: â€¨Ridge Lytton Springs, â€¨Sonoma County, California
Ravenswood Zinfandelâ€¨, Sonoma County, California
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