Stir-Fried Red Curry Beef and Eggplant

Published November 1, 2007. From Cook's Illustrated.

Why this recipe works:

Because a wok doesn’t work well on a home stove, we had to find the right pan and technique for a great stir-fry recipe. Our search ended with a nonstick skillet, whose flat shape allows the entire surface to stay above 550 degrees, hot enough to achieve a good sear. We made a few other… read more

Because a wok doesn’t work well on a home stove, we had to find the right pan and technique for a great stir-fry recipe. Our search ended with a nonstick skillet, whose flat shape allows the entire surface to stay above 550 degrees, hot enough to achieve a good sear. We made a few other discoveries while developing our perfect stir-fry recipe: Start with the right cut, freeze the meat for 20 to 30 minutes to make slicing easier, marinate the meat for 10 minutes to add flavor, and cook the meat and vegetables in batches.

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Serves 4 as a main dish with rice

Ingredients

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