Name: Eggplant and Beef Stir-Fry
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 4 tablespoons chopped fresh mint, divided; 3 tablespoons reduced-sodium soy sauce; 2 fresh red or green Thai chiles, thinly sliced crosswise, divided; 1 1" piece ginger, peeled, cut into matchstick-size pieces; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 2 teaspoons fresh lime juice; 2 teaspoons minced garlic, divided; 1/4 teaspoon sugar; 5 tablespoons vegetable oil, divided; 1 pound baby or Asian eggplant, sliced into 1/4" rounds; 1/2 pound beef eye round, cut into thin strips; Softened rice vermicelli noodles or steamed brown rice; Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Image may contain Dish Food Meal Noodle Pasta and Plant

Photo by Romulo Yanes

Top sirloin, flank steak, or skirt steak work just as well as eye round in this Thai-inspired dish.

Recipe notes

See Related Recipes and Cooking Tips

Clean, Easy One-Pot Meals for the Weekend
Just the thing for the start of November.
Skip That Boring Black Orb, Pick Up One of These Pretties Instead
There are oh-so-many shades of purple (and white! and yellow!) to choose from.
Are Skillets Better at Stir-Frying Than Woks?
Everything a wok can do a skillet can do better—right? Our writer stir-fried a lot of chicken to find out.