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Beef and Eggplant Stir-Fry

Beef and Eggplant Stir-Fry with Roasted Shishito Peppers

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After tasting a particularly saucy minced pork and eggplant dish at a Chinese restaurant, Chef Taylor sought to recreate the meal at home with a few cheffy twists. Here, she’s swapping out the pork for ground beef, and roasting the eggplant before it’s tossed in a blend of soy, oyster sauce, and rice wine vinegar so it achieves a craveable, super-tender texture. It’s all served with fluffy rice mixed with mild shishito peppers for a touch of warmth.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 800
  • Protein 43g
  • Total Carb 73g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • eggplant
    • 1
    • eggplant
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • shishito peppers
    • 4 ounces
    • shishito peppers
  • garlic
    • 2 cloves
    • garlic
  • ginger
    • 1/8 ounce
    • ginger
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • gluten-free oyster sauce
    • 2 tablespoons
    • gluten-free oyster sauce
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • ground beef
    • 12 ounces
    • ground beef
  • sesame seeds
    • 1 tablespoon
    • sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Allergens

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. 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, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Quarter eggplant lengthwise; cut crosswise into ¼-inch pieces, discarding ends. Roughly chop cilantro leaves and stems. Trim and discard scallion roots; thinly slice, keeping whites and light geens separate from dark greens. Cut shishitos crosswise on a diagonal into ½-inch pieces; discard stems. Mince garlic. Trim and discard skin of ginger. In a small bowl, combine soy sauce, oyster sauce, and vinegar.

  3. Roast eggplant and shishitos

    Roast eggplant and shishitos

    On a foil-lined baking sheet, toss eggplant with 1 tablespoon olive oil. Arrange in a single layer on 1 half of sheet. On other half, toss shishitos with 1 teaspoon olive oil, ¼ teaspoon salt, and black pepper as desired and arrange in a single layer. Roast until eggplant is very tender and shishitos are lightly browned, 10-12 minutes.

  4. Brown beef

    Brown beef

    While vegetables roast, pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add garlic, whole ginger knob, scallion whites and light greens, and 1 tablespoon soy-oyster sauce (reserve remainder for the next step). Add beef and cook, breaking up, until browned, about 5 minutes.

  5. Finish stir-fry

    Finish stir-fry

    Once vegetables are roasted, remove and discard whole ginger knob from pan with beef, still over medium-high heat. Add roasted eggplant and remaining soy-oyster sauce, stir to coat, and cook until sauce is slightly reduced, 2-3 minutes. Meanwhile, add cilantro and half of roasted shishito peppers to pot with rice and stir to combine.

  6. Plate beef and eggplant stir-fry

    Plate beef and eggplant stir-fry

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

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