Thai Basil Beef and Eggplant Stir-Fry
This Thai Basil Beef and Eggplant Stir-Fry is a comforting yet bold dish that never fails to impress. Whether you're recreating your favorite takeout at home or introducing your family to new flavors, it brings joy to the table.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves roughly chopped
- 1.1 lb 500g beef mince (ground beef)
- 1 eggplant cut into bite-sized chunks
- 2 large mild red chillies sliced
- 2-3 birdseye chillies sliced (optional, for extra heat)
- 2 tbsp fish sauce choose Halal-certified brands like Megachef or Red Boat
- 4 tbsp oyster sauce
- 1 tsp sugar
- 1 handful Thai basil or regular Italian basil Thai basil preferred for authenticity
Substitutions:
- Use ground chicken or turkey instead of beef for a lighter option.
- Soy sauce mixed with a splash of lime juice can replace fish sauce if needed.
- Japanese eggplant works well if Thai eggplant isn't available.
Instructions
Prep the Ingredients
- Chop all your veggies and herbs ahead of time. This stir-fry moves quickly, so having everything ready will make cooking stress-free.
- Tip: Slice the eggplant into uniform chunks so they cook evenly.
Cook the Eggplant
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 5–7 minutes until golden and softened. Remove and set aside.
- Tip: Don’t overcrowd the pan or the eggplant will steam instead of brown.
Sauté the Garlic and Chillies
- Add the remaining oil to the same pan. Toss in the garlic and both types of chillies. Sauté for 30 seconds to release their aroma.
- Tip: Be cautious—the chillies can be potent. Use your exhaust fan or open a window.
Brown the Beef
- Add the minced beef to the pan and cook until it’s no longer pink, breaking it up with a spatula. This takes about 5–6 minutes.
- Tip: Don’t stir too much at first; let the beef sear for better flavor.
Add Sauces and Sugar
- Stir in the fish sauce, oyster sauce, and sugar. Mix well to coat the beef evenly.
- Tip: Taste and adjust seasoning if needed—more sugar for sweetness, more fish sauce for saltiness.
Combine and Finish
- Return the cooked eggplant to the pan. Stir well and let everything simmer for another 2–3 minutes until heated through. Turn off the heat and fold in the Thai basil.
- Tip: Add the basil at the end to preserve its fresh flavor.
Notes
Eggplant soaking: If time permits, soak eggplant in salted water for 15 minutes before cooking to reduce bitterness.
Boost the veggies: Add bell peppers, zucchini, or snap peas for extra color and nutrition.
Low-carb version: Serve over cauliflower rice or in lettuce wraps.
Avoid overcooking basil: Stir in right before serving for best aroma.