Although freshly grilled beef is delightful when used for this dish, it is also an ideal way to use up any leftover roast or steak.
- 8 oz (250 g) Asian eggplants
- 3 tablespoons oil
- 10 oz (300 g) uncooked or cooked beef steak
- 3 shallots, sliced
- ½ cup (20 g) mint leaves or coriander leaves (cilantro)
- 2-5 bird's-eye chilies, sliced
- 2 tablespoons lime juice
- 1½ tablespoon fish sauce
- 1 teaspoon sugar
How to Make It
- Roast the eggplants under a broiler or on a grill, turning frequently, until the skins are blackened on all sides and the flesh is soft inside. Slice the eggplants in half, scoop out the flesh, discard the skins, and set aside.
- If using uncooked beef, add 1 tablespoon of oil to the pan and stir-fry the steak over high heat until brown on both sides, about 3 minutes.
- Fry the shallots in a separate pan in 2 tablespoons of oil over medium heat until brown and crisp, about 2 minutes. Drain and set aside.
- Thinly slice the beef steak, combine with the eggplant and the Sauce ingredients, and mix well. Top with the fried shallots and serve at room temperature with white rice.