Basil Eggplant Beef at Lilly Goffage blog

Basil Eggplant Beef. In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside. Pound thin beef slices with a meat hammer to tenderize, and slice into desired sizes. Once hot, add the sliced peppers and onion and cook for 1 to 2 minute on high heat, they should remain crunchy. Heat your wok over high heat, and add the oil. Heat a large dutch over and add olive oil. Stir through the fish sauce and. Remove on a plate lined with paper towel. Chop eggplant into 1/2 inch sticks, place in colander and set aside while you make thai sauce. Sear the beef until just. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns. Heat 1 tablespoon of oil in a wok or.

Thai Beef Eggplant Salad
from www.tormentedkitchen.com

Once hot, add the sliced peppers and onion and cook for 1 to 2 minute on high heat, they should remain crunchy. Heat 1 tablespoon of oil in a wok or. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns. Stir through the fish sauce and. Pound thin beef slices with a meat hammer to tenderize, and slice into desired sizes. Heat your wok over high heat, and add the oil. Remove on a plate lined with paper towel. Heat a large dutch over and add olive oil. Sear the beef until just. In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside.

Thai Beef Eggplant Salad

Basil Eggplant Beef Heat your wok over high heat, and add the oil. Pound thin beef slices with a meat hammer to tenderize, and slice into desired sizes. Heat a large dutch over and add olive oil. Heat your wok over high heat, and add the oil. Stir through the fish sauce and. Sear the beef until just. Remove on a plate lined with paper towel. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns. Heat 1 tablespoon of oil in a wok or. Once hot, add the sliced peppers and onion and cook for 1 to 2 minute on high heat, they should remain crunchy. Chop eggplant into 1/2 inch sticks, place in colander and set aside while you make thai sauce. In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside.

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