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Shaking Beef with Vietnamese Baby Eggplant in a Tangy, Spicy Sauce
Rate this recipeIf you're a beef lover, you can't miss this shaking beef with Vietnamese baby eggplant in a tangy, spicy sauce.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Beef fillet
500 g
Vietnamese baby eggplants (ca phao)
100 g
Kumquats (calamansi)
5 piece
Fresh herbs
1 bunch
Garlic
1 bulb
Implementation Steps
01
Pick the herbs off their stems, discard any damaged leaves and wash. Peel and finely mince the garlic. Remove the stems from the baby eggplants, wash, slice thinly and soak in salted water (this makes them crunchier). Slice the kumquats thinly as well.
02
Prepare the beef
Rub the beef with salt for about 5 minutes, then rinse thoroughly with water. Cut the beef into small bite-sized cubes.
Rub the beef with salt for about 5 minutes, then rinse thoroughly with water. Cut the beef into small bite-sized cubes.
03
Make the sauce
In a bowl, combine 1 tablespoon ketchup, 1 tablespoon chili sauce, ½ tablespoon oyster sauce, 1 spoon honey, 2 tablespoons ready-made Thai hotpot seasoning, 2 tablespoons sugar and 5 tablespoons water. Stir well until blended.
Heat 2 tablespoons cooking oil in a pan and, when hot, fry the garlic until fragrant. Add the sauce mixture and cook until thickened, then turn off the heat.
In a bowl, combine 1 tablespoon ketchup, 1 tablespoon chili sauce, ½ tablespoon oyster sauce, 1 spoon honey, 2 tablespoons ready-made Thai hotpot seasoning, 2 tablespoons sugar and 5 tablespoons water. Stir well until blended.
Heat 2 tablespoons cooking oil in a pan and, when hot, fry the garlic until fragrant. Add the sauce mixture and cook until thickened, then turn off the heat.
04
Cook the shaking beef with eggplant
Heat about 2 teaspoons cooking oil in a pan. When hot, add the beef and garlic and sear, tossing so the beef cooks evenly on all sides. Then add the thickened sauce and the baby eggplant to the pan and toss well so everything absorbs the flavours.
Heat about 2 teaspoons cooking oil in a pan. When hot, add the beef and garlic and sear, tossing so the beef cooks evenly on all sides. Then add the thickened sauce and the baby eggplant to the pan and toss well so everything absorbs the flavours.
05
Keep tossing the beef for about 2 minutes, then turn off the heat – your delicious dish is ready. Arrange the kumquats and herbs on a plate, top with the beef and enjoy.
06
Enjoy
Shaking beef with baby eggplant is an unusual combination that makes a truly delicious dish. Tender beef with crunchy eggplant and a rich sweet and sour sauce will win you over from the very first bite.
Shaking beef with baby eggplant is an unusual combination that makes a truly delicious dish. Tender beef with crunchy eggplant and a rich sweet and sour sauce will win you over from the very first bite.
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Shaking Beef with Vietnamese Baby Eggplant in a Tangy, Spicy Sauce