Beef Stew with Leeks and Eggplants

Ingredients

• 1 stalk leek
• 4 cloves garlic
• 10 g ginger (1 piece)
• 1 red chili pepper
• 2 Eggplants
• 1 tbsp Rapeseed Oil
• 400 g ground beef steak (tartar)
• 3 tbsp light soy sauce
• 150 ml Vegetable broth
• 1 tsp five-spice mix
• Salt

Instructions

1. 1.

   Clean the leek, split it lengthwise and rinse thoroughly under running cold water, also between the leaves. Drain and slice into thin rings.

2. 2.

   Peel the garlic and slice finely. Peel the ginger and finely chop. Wash the chili pepper, remove the stem end and finely chop the flesh with the seeds. Wash, clean and cut the eggplants into 1 cm cubes.

3. 3.

   Heat oil in a wok. Stir-fry the eggplant cubes over medium heat for about 5 minutes until browned all around. Add leeks, ginger, chili, garlic and ground beef, stirring until crumbly.

4. 4.

   Whisk soy sauce with vegetable broth and five-spice powder. Pour into the wok, bring the stew to a vigorous boil and season with salt.