Beef and Bean Stir-Fry

Ingredients

• 200 g Chinese snake beans
• 200 g baby eggplant (5 small eggplants)
• 1 green peppercorn
• 30 g ginger (1 piece)
• 2 Garlic cloves
• 2 red onions
• 225 g beef fillet
• 3 tbsp oil
• 2 tbsp Soy sauce
• 5 tbsp oyster sauce
• Szechuan pepper (or white pepper)
• 4 stems Thai basil

Instructions

1. 1.

   Clean, rinse the beans and cut them in half or into pieces about 6 cm long.

2. 2.

   Wash the eggplants and halve them lengthwise.

3. 3.

   Halve the peppercorn lengthwise, remove seeds, wash and slice into thin strips. Peel the ginger and slice into fine strips. Peel the garlic and finely chop. Peel the onions and slice into thin strips.

4. 4.

   Slice the beef fillet into thin strips.

5. 5.

   Heat 1 tbsp oil in a wok, sear the meat all around until browned, then set aside.

6. 6.

   Heat another tbsp of oil in the wok, stir-fry the beans for 6-7 minutes until lightly brown, then remove.

7. 7.

   Heat the remaining oil in the wok, stir-fry the eggplants for 3-4 minutes until cooked, then remove.

8. 8.

   Add the peppercorn, ginger, garlic and onions to the wok, stir-fry for 2 minutes.

9. 9.

   Pour in soy sauce and oyster sauce. Return the beans and eggplants to the wok and simmer gently for 3-4 minutes, adding a few tbsp of water if needed. Rinse the basil, shake dry and tear the leaves.

10. 10.

    Briefly heat the meat in the sauce and season with pepper. Sprinkle basil leaves on top.