Recipes

Ground Beef and Eggplant Stir-Fry with Roasted Shishito Peppers

Cuisine: Oriental

Type: Main Course

Serves: 2-3

Source:	Plated
Attributes:
Comments:
Serving Suggestions:

Ingredients:

3/4 cup jasmine rice
1 eggplant
1/8 oz cilantro
2 scallions, divided
4 oz shishito peppers
2 cloves garlic
1/8 oz knob of ginger (thimble sized)
1/4 cup soy sauce
2 tbs. oyster sauce
2 tbs. rice one vinegar
12 oz lean ground beef
1 tbs. toasted sesame seeds

Instructions:

1. Cook rice: Preheat oven to 450 degrees. In a small pot, combine rice, 1-1/4 cups water and 1/4 tsp salt. Bring to a boil, stir once, reduce heat to medium-low, cover pot, and simmer until water is fully absorbed 10-12 minutes. Remove pot from heat and let stand, covered, for 10 minutes. Fluff with a fork then cover to keep warm.

2. Prepare ingredients: meantime, quarter eggplant lengthwise then cut crosswise into 1/4-inch slices, discarding ends. Roughly chop cilantro leaves (and stems are okay, too). Trim and discard the scallion roots then thinly slice keeping whites and light greens separate from dark greens. Cut shishito peppers crosswise on a bias into 1/2-inch pieces discarding the stems. Mince garlic. Trim and discard the skin of the ginger. In a small bowl, combine soy sauce, oyster sauce and vinegar.

3. On a foil-lined sheet pan, toss eggplant with 1 tbs EVOO. Arrange in a single layer on 1/2 the pan (it may take a bit more). On the other 1/2 toss shishito with 1 tsp EVOO, 1/4 tsp salt and some black pepper. Arrange in a single layer. Roast in oven until eggplant is very tender and shishito are lightly browned.

4. Brown beef: While veggies roast, pat beef dry with paper towels. Heat 1 tsp olive oil in a medium pan over medium-high heat until shimmering. Add garlic, whole ginger knob, scallion whites and light greens, and 1 tbs soy-oyster-vinegar sauce, reserving the rest. Add the beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Drain if there is too much grease.

5. Finish stir-fry: Once veggies are roasted remove and discard the ginger knob.Over medium-high heat add roasted eggplant and remaining soy-oyster-vinegar sauce, stir to coat and cook until the sauce is slightly reduced, a couple of minutes. Meantime, add cilantro and 1/2 of the shishito peppers to the rice and stir to combine.

6. Divide the rice between serving plates. Top with beef and eggplant stir-fry. Garnish with sesame seeds, scallion dark greens, and remaining shishito peppers.

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