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.
Serves 4
-
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
1.
Place the eggplant on a baking sheet and season with salt and pepper.
Set aside for 5
minutes.
2.
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.
3.
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.
