Stir-Fried Red Curry Beef With Eggplant

Submitted by: admin on April 2, 2020

Serves 4


1⁄2 cup low-sodium chicken broth
3 tablespoons coconut milk
2 tablespoons light brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon cornstarch
2 tablespoons soy sauce
1 teaspoon light brown sugar
1 (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias
3 garlic cloves, minced
1-1⁄2 teaspoons red curry paste
2 tablespoons vegetable oil
1 medium eggplant (about 1 pound), peeled and cut into 3⁄4-inch cubes
2 cups fresh basil leaves
Lime wedges


  1. FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
  2. FOR THE STIR-FRY: Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, curry paste, and 1 teaspoon oil in small bowl.
  3. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon oil and remaining beef. Rinse skillet clean and dry with paper towels.
  4. Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer spongy, 5 to 7 minutes. Clear center of skillet, add garlic-curry mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into eggplant. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, add to skillet along with basil, and cook, stirring constantly, until thickened, about 30 seconds. Serve, passing lime wedges separately.

1. Using sharp chef’s knife, slice partially frozen steak with grain into 2-inch-wide pieces.
2. Cut each 2-inch piece of flank steak across grain on slight bias into very thin slices.


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