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[Prep: 15 minutes | Cook: 25 minutes | Serve: 4 | Calories: 375 per serving ]
2- Eggplants, cut into pieces, 250g (about 2 medium size)
4- Raw slap sugar, 40g
5- 1/2 of medium size onion, peeled, cut into pieces
6- Chinese cooking rice wine, 2/3 cup
7- Light soy sauce, 2 tbsp
8- Dark soy sauce, 2 tbsp
9- Sesame oil, 2 tbsp
10-Peeled garlic, 5 clove)
11- 3-4 Shallots, peeled, cut into pieces
12- Thai Basil leaves, around 10 pieces
13- Corn starch mixture = Corn starch, 3 tbsp + cold water, 2 tbsp, mixed
Marinade the beef with "Tony's Marinade Method" (do not add salt). Heat the non-sticky pan with 1 tbsp of oil over high heat. Stir-fry the beef until it is 70% cooked. Put it in sieve over a bowl. Put it aside.
Clean the pan and dry it well. Heat it again with 2 tbsp of sesame oil over medium heat. Add in the garlic, shallot. Pan-fry them until they are lightly brown (about 3-4 minutes). Add in the onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes)
Add in the tomato and eggplants with 1/3 tsp of sugar. Stir-fry the ingredients for 2 minutes. Add in rice wine (reserve 2 tbsp for later), dark, light soy sauce, and raw slap sugar. Turn the heat to medium high. Simmer for 10 minutes.
Add in the corn starch mixture, basil, cooked beef, and 2 tbsp of cooking wine reserved earlier. Stir all the ingredients until the sauce is thickened. Turn the heat off. Cover and simmer for 1 minute. Dish it up and serve it hot.
1- Simmering time may vary depend on how fast the sauce evaporated. If it left about 1 cup of sauce in the pan, start the step 4.
2- It is recommended to add the basil only the heat is turned off.
3- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender. It is more suitable for stir-fry.
4- It is important to cut across the grain of the beef (click here to see the detail.) It is also not recommended to marinade it with salt.
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