Garlic Beef and Eggplant with Oyster Sauce

Name: Garlic Beef and Eggplant with Oyster Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound Lean round steak, thinly sliced; 8 clove Garlic cloves, sliced; 1 tbsp Sesame oil; 3 medium Japanese eggplants, sliced; ½ medium Yellow onion, peeled and sliced; 2 medium Tomatoes, sliced; 1 large Green bell pepper, sliced; ½ cup Shaoxing yellow wine; ½ cup Soy sauce; ½ cup Oyster sauce; ½ cup Cold water; 1 cube Beef bouillon cube; 2 tbsp Cornstarch; 2 tbsp Garlic powder; 1 tsp Red pepper flakes

Recipe GLPRe8742f0b986efd

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Chinese

Main Course

30 min

450 cal

Servings: 4

Stovetop

A savory Asian-inspired stir-fry featuring tender sliced beef and silky eggplant coated in a rich garlic-oyster sauce. This dish combines umami flavors with fresh vegetables, creating a restaurant-quality meal that comes together in about 30 minutes.

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Ingredients

1 pound Lean round steak, thinly sliced

8 clove Garlic cloves, sliced

1 tbsp Sesame oil

3 medium Japanese eggplants, sliced

½ medium Yellow onion, peeled and sliced

2 medium Tomatoes, sliced

1 large Green bell pepper, sliced

½ cup Shaoxing yellow wine

½ cup Soy sauce

½ cup Oyster sauce

½ cup Cold water

1 cube Beef bouillon cube

2 tbsp Cornstarch

2 tbsp Garlic powder

1 tsp Red pepper flakes

Directions

In a small bowl, combine the cold water, cornstarch, and beef bouillon cube, stirring until the bouillon dissolves and the cornstarch is fully incorporated. Set aside.
In another small bowl, whisk together the soy sauce, oyster sauce, and Shaoxing wine. Set aside.
Heat the sesame oil in a large wok or skillet over medium-high heat. When the oil is shimmering, add the sliced beef and cook for 3 to 4 minutes, stirring frequently, until the internal temperature reaches 145°F and the beef is no longer pink. Transfer the beef to a clean plate.
Add the sliced garlic to the same wok and cook for about 30 seconds until fragrant. Add the eggplant slices and stir-fry for 4 to 5 minutes until they begin to soften.
Add the onion and green bell pepper to the wok and continue cooking for 2 to 3 minutes, stirring occasionally.
Add the tomato slices and sprinkle in the garlic powder and red pepper flakes. Stir well to combine and cook for 1 minute.
Return the cooked beef to the wok along with the soy sauce mixture. Stir everything together.
Stir the cornstarch mixture again to ensure it is well combined, then pour it into the wok. Stir constantly for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.
Taste and adjust seasonings as needed. Serve immediately over steamed rice or noodles.

Comments

Grocery List Plus Editorial Staff4.25

Shaoxing wine is the real problem: it's not stocked at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in Charlotte, so you're looking at a trip to an Asian market like H-Mart or Lucky Asian Market for the authentic ingredient, though dry sherry is a workable substitution from any supermarket. The dish itself is cheap and straightforward—beef, eggplant, and pantry staples run under $12 total—but the 30-minute timer ignores the fact that eggplant needs prep (salting to remove excess moisture, then frying or roasting if you want it tender rather than mushy), and the actual cooking is more like 40 minutes with proper technique. It's a good weeknight stir-fry for a family of four, reheats respectably, and uses common Charlotte vegetables, but that Asian wine caveat and the time gap keep it from reaching higher.