Sweet, Sour, and Spicy Eggplant and Beef.

Recently I have been looking for new meal ideas and I came across a sweet and sour eggplant recipe on allrecipes.com. I decided to give it a try but modified the recipe greatly and it turned out amazing!

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Here’s what you’ll need..
1 egg plant
Approx. 1lb of beef stew meat
1 red or green bell pepper
Approx. 5 small or 1 large carrot(s) cut into thin slices
1 tbsp minced garlic
2 tbsp vegetable oil
1/4 c red onion (I think green onion would go great with this)
1 c cooked white rice (modify if you’re cooking for more than 2 people)
* You can throw in any other types of veggies you’d like. I wish I would’ve had pineapple chunks and green onion on hand to toss in.

Sauce:
1/3 c white vinegar
4 tbs brown sugar
1 tsp soy sauce
1 tbsp Sriracha (or ketchup if you don’t like spicy)

For thickening I used a 2 tsp/4 tsp ratio of cornstarch to cold water. I also doubled the batch of sauce, this way I could add some while I was frying everything up and also thicken the leftover sauce to pour on top.
* Just a little side note… if you decide to double the batch like I did, I would hold off on the additional tbsp of Sriracha. I found that 1 tbsp was enough kick for the doubled batch.

For the sauce, simply mix all of the ingredients together in a small pot over low heat. Bring the sauce to a boil when you’re ready to thicken it.

Wash, dry, and cube the eggplant. Place the eggplant into a large bowl, sprinkle salt over it, and fill the bowel with cold water… just enough to cover the eggplant. Let the eggplant stand for 30 minutes. After 30 minutes, rinse the eggplant and let it dry on some paper towels.

After getting the eggplant ready for soaking, I cut the beef stew meat into smaller chunks (I buy my stew meat at Sam’s Club and the chunks are HUGE). I also cut the bell pepper into decent chunks, diced up the onion, and cut the carrots into thin slices. Once everything is all prepped, it’s time to cook!

In one pan, fry the eggplant with the vegetable oil so that it’s lightly browned. While the eggplant is browning, brown the stew meat, veggies, and minced garlic in a separate pan. I added a little of the sauce into each pan as it was cooking. After everything is done browning, add the beef and veggies to the eggplant and stir. All you need to do now is thicken the leftover sauce, serve over white rice, and enjoy! I found this meal to be very delicious and I hope that anyone who comes across this recipe will enjoy it as much as I did.

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