Ingredients:

q      1/2 lbs. beef flank steak, sliced thin (Thin sliced roast meat will work as well)

q      1/2 white onion or shallots diced

q      2 cups of water

q      2 tablespoons flour

q      1 eggplant, medium dice

q      2 Cups Black beans cooked

q      2 cloves of garlic finely minced

q      2 tsp. salt

 

  1. Thinly slice strips from your beef. If using a roast slice it into manageable pieces first before slicing thing strips.

2.     Make your sauce. This is very easy, jus take your beans, salt and garlic and puree them in a blender or food processor.

3.     Mix the beef and puree and let it marinate for 3 hours minimum. It can be marinated for up to 24 hours, covered inside your refrigerator.

4.     Prepare the onions and eggplant.

5.     Dice the eggplant into a medium dice. Typically ½ an inch. If you prefer Japanese eggplant then you can substitute 3-4 of those for 1 larger one. 

6.     Heat up your sauté pan and add 1 tsp. of oil and about 1/2 cup of been in at a time. Sear the beef on high heat until both sides are seared but keep the middle almost raw. You’ll want to let it sit for about 2 minutes after it removed from the heat and it will continue to cook while resting and it will also be cooked again later in the preparation so you don’t want to overcook it.

7.     After you have completed the meat, quickly sauté the remaining garlic in another tsp. of oil. Cook until lightly browned typically 45-60 seconds.

8.     Add your onion or shallots and reduce the heat to medium. Sweat them for about 2 minutes.

9.     Add the eggplant to the onions. Cook for another 4 minutes. Add around 1/2 cup of water, and allow the eggplant to simmer for about 15 minutes or until tender.

10.  In a small bowl, mix some water with the cornstarch to make a slurry to thicken the mix.

11.  When the eggplant is cooked, add the rested meat and stir for a few seconds.

12.  Pour in the cornstarch slurry until its thickened.

13.  Pour over some fried or steamed rice and enjoy!

 

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