Beef Strips with Eggplant and Beans

Ingredients

• 600 g beef fillet (pre‑cooked)
• 3 tbsp dark soy sauce
• 1 tbsp fish sauce
• 400 g Green Beans
• 1 eggplant
• Salt
• 2 cm fresh ginger
• 1 red chili pepper
• 1 bunch Coriander
• 1 stalk lemongrass
• 3 tbsp Sesame oil
• pepper (ground)
• 1 tbsp lime juice

Instructions

1. 1.

   Wash the beef fillet, pat dry, trim and slice into thin strips. Marinate with soy sauce and fish sauce. Wash the beans, trim, cut into ~4 cm pieces and blanch in boiling salted water for about 6 minutes. Drain, shock in cold water and drain well.

2. 2.

   Wash the eggplant, dice and salt. Peel the ginger and finely dice it with a sharp knife. Wash the chili pepper, slit lengthwise, deseed, remove the white membrane and cut the flesh into very fine strips.

3. 3.

   Wash the coriander, shake dry and roughly chop. Trim the lemongrass, remove outer layers and slice into thin ribbons. Heat 3 tbsp oil in a wok, take the meat out of the marinate and sear quickly. Push to the side, add ginger, chili and lemongrass and sauté briefly.

4. 4.

   Pat the eggplant dry, add it with the beans, let it brown slightly and stir-fry with the meat. Mix in coriander and the remaining marinade, season with salt, pepper and lime juice. Plate and serve.