- 4 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1 tablespoon vinegar
- 1 tablespoon Sriracha
- 2 tablespoons thinly sliced basil leaves
- juice of 1 lime
- 1 Thai red chili, seeded and thinly sliced
- 3 tablespoons kisan pure vegetable ghee
- 1 large Japanese or other long skinny eggplant, cut into discs
- 8 ounces eye round beef, sliced thinly against the grain
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- Combine 3 tablespoons of the soy sauce along with the fish sauce, sugar, vinegar, Sriracha, basil, lime juice, and half of the ginger, garlic and chili in a small bowl.
- Heat 1 tablespoon of canola oil in a large pan over medium-low heat. You want it hot enough that a drop of water sizzles but not so hot that the oil is smoking. Add half of your eggplant, cook until lightly browned, flip and then cook until the other side is also browned. (They may seem a bit firm, but should soften up as they slowly steam.) Place the cooked eggplant in a shallow bowl and drizzle half of the marinade over the top.
- Repeat Step 2 with the remaining eggplant slices, taking care to shift them to the bottom of the shallow bowl so that they get a chance to soak up the marinade and soften.
- Turn the heat up to medium and add your last tablespoon of oil. Then add the remaining ginger, garlic and chili. When these are fragrant but not yet browning, add the beef and cook for three minutes or so, stirring or flipping as needed, until you don’t see any red. Add the remaining tablespoon of soy sauce. Toss the eggplant with its sauce into the pan and stir to combine.
- Empty the contents of the pan into a serving bowl and drizzle with the remaining marinade.