Beef and Eggplant in Black Bean Sauce

Procedure

1. 1
   Heat 15mL of cooking oil in a wide pan and fry the eggplant batons until they are soft and the edges are lightly browned. Remove the eggplant and set aside.
2. 2
   In the same pan, add another 15mL of oil if needed and sear the thinly sliced beef over high heat until browned but not fully cooked through. Remove the beef and set aside.
3. 3
   Sauté the ginger matchsticks, minced garlic, and chopped onions in the remaining oil until they are aromatic.
4. 4
   Add the rinsed salted black beans (Tausi) to the pan, mashing a few with your spatula to release their intense savory flavor.
5. 5
   Pour 150mL of water into the pan and sprinkle in 12g of Menu Beef Powder Mix 250G, stirring well until the powder is fully dissolved into a rich beefy base.
6. 6
   Add the soy sauce and brown sugar to the liquid, allowing the mixture to come to a gentle simmer.
7. 7
   Return the seared beef and fried eggplants to the pan, tossing them gently to ensure they are coated in the black bean sauce.
8. 8
   Whisk 5g of cornstarch with a tablespoon of cold water and pour the slurry into the pan while stirring constantly.
9. 9
   Simmer for 2 to 3 minutes until the sauce thickens into a glossy, dark gravy that clings to the beef and eggplant.
10. 10
    Give the dish a final toss to incorporate all the savory notes of the Menu Beef Powder Mix 250G and the fermented beans.
11. 11
    Transfer to a serving plate and serve hot with steamed white rice.