Stir-Fried Red Curry Beef and Eggplant for Two

Name: Stir-Fried Red Curry Beef and Eggplant for Two
Yield: Serves 2 as a main dish with rice
Cuisine: Asian
Ingredients: 1 tablespoon, soy sauce; 2 teaspoons, light brown sugar; 6 ounces, flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices; 1 1/2 teaspoons, fresh lime juice from 1 lime; 1/4 cup, low-sodium chicken broth; 1 tablespoon, coconut milk plus an additional 1 1/2 teaspoons; 1 1/2 teaspoons, fish sauce; 1/2 teaspoon, cornstarch; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 3/4 teaspoon, red curry paste; 1 tablespoon, vegetable oil; 1 , small eggplant (about 1/2 pound), peeled and cut into 3/4-inch cubes (about 3 cups); 1 cup, packed fresh basil leaves; , Lime wedge, for serving (optional)

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Appears in Cook's Illustrated November/December 2007

SERVES2 as a main dish with rice

TIME55 minutes

WHY THIS RECIPE WORKS

For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Cook in batches to get the best browni...

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