Crying Tiger Beef and Eggplant Stir‑Fry

Ingredients

• 300 g Beef sirloin, thinly sliced
• 1 Eggplant, medium, cubed
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 2 Thai red chilies, sliced
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce (low-sodium)
• 2 tbsp Olive oil
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat a large wok or skillet over medium‑high heat and add 1 tbsp olive oil.

2. 2

   Add the cubed eggplant and stir‑fry for 5‑6 minutes until lightly browned and softened; remove and set aside.

3. 3

   Add the remaining 1 tbsp oil to the wok, then add the sliced beef, garlic, ginger, and chilies; stir‑fry 3‑4 minutes until beef is just browned.

4. 4

   Return the eggplant to the pan, pour in fish sauce, soy sauce, and lime juice; toss everything together and cook an additional 2 minutes to let the glaze coat the ingredients.

5. 5

   Season with extra salt or a splash of fish sauce if needed, garnish with cilantro if using, and serve immediately.