Recipe Cuisine: Chinese
Theme: Fast & Fab
Spicy Beef and Eggplant
By: Deborah Dean
Ingredients
- 2 medium eggplants, cut into thick batons
- 300g shabu shabu or hot pot style beef slices
- Lee Kum Kee Spicy Chicken Mala Ready Sauce sachet
- 2 tbls neutral oil
- 2 garlic cloves, finely chopped
- 1 knob ginger, finely julienned
- 3 tbls water
- 2 tbls roasted peanuts, lightly crushed
- Garnish: sliced spring onions and finely chopped chilli
Product used in recipe
- LEE KUM KEE - READY SAUCE MALA CHICKEN
Method
- Heat 1 tablespoon of oil in a wok over medium‑high heat. Add eggplant and cook for approx. 5 minutes, turning occasionally until golden and soft. Remove and set aside.
- Add remaining oil to the wok. Stir‑fry garlic and ginger for about 30 seconds until fragrant.
- Increase heat to high and add the shabu shabu beef. Stir‑fry for about 30–45 seconds until just cooked.
- Return the eggplant to the wok. Add the mala sauce and water. Toss everything together and cook for 1–2 minutes until glossy and well coated.
- Stir through half the crushed peanuts. Transfer to a serving dish and sprinkle remaining peanuts, chilli and spring onions on top.
