Beef strips with eggplant is an easy to cook dish and eggplant is good for the body because obviously it is a vegetable. But there are people who hates vegetable and specially kids that are not raised on eating a proper diet. Although the eggplants in this recipe are much more than the beef strips, I think people who does not like to eat vegetables will love this dish because the eggplants are fried. And the flavor of the beef will be infused in the eggplants when cooked.
Beef Strips with Eggplant: A Comforting Classic with a Crispy Twist
Growing up in a small barangay in Tarlac, weekend meals were a big deal in our house. Every Sunday, my Uncle Nestor would come by after tending his palay fields, bringing with him some fresh vegetables from his backyard garden. He never failed to have a few plump, glossy eggplants in tow—and that’s how this dish became a regular on our family table.
I remember one rainy afternoon, there wasn’t much left in the pantry except a few beef trimmings from the kaldereta the night before and those eggplants. My mom, Ate Liza, worked her magic and turned those scraps into something that would have us all licking our plates. That was my first taste of what I now call beef strips with eggplant. The name might be simple, but don’t let that fool you—the flavors are rich, hearty, and deeply satisfying.
Why This Works: Eggplant and Beef, A Perfect Pair
At first glance, you’d think the eggplant is just filler here, but it’s actually the heart of the dish. It soaks up the savory broth and the bold flavors of the beef like a sponge. That’s why frying the eggplants first is key. Not only does it give them a golden, slightly crisp texture, but it also locks in their shape so they don’t turn mushy when simmered later on.
The beef strips bring in a meaty depth that balances the creaminess of the eggplant. By simmering them in a broth with tomatoes, onions, and garlic, the meat turns tender while releasing its juices, creating a sauce that’s both comforting and rich. If you’re using a tougher cut, don’t rush the simmering—it’s what transforms the dish from good to unforgettable.
Beef Strips with Eggplant Recipe: Made Simple for Beginners
This recipe is straightforward, which makes it great for anyone just starting to explore home cooking. You start by slicing your eggplants lengthwise then crosswise—this helps them cook evenly and absorb just the right amount of flavor. A sprinkle of rock salt and a short rest pulls out any bitterness and excess moisture. This old-school technique was something I learned from Lola Flor when I was barely tall enough to reach the stove.
After that, we fry the eggplants until golden. It’s important not to overdo it here—you want them crisp-tender, not chewy or burnt. Set those aside and let’s talk about the base of the dish: garlic, onions, and tomatoes sautéed until soft and aromatic. This trio is the holy trinity of Filipino cooking. It builds a fragrant foundation that turns even humble ingredients into something special.
Once that’s done, we toss in the beef and a splash of broth. Don’t be shy with the simmering. Let the beef soften and absorb the essence of the aromatics. Only when the meat is fork-tender do we return the fried eggplants to the pot. One final seasoning with salt and pepper, and it’s done.
Eggplant in Filipino Cuisine: A Versatile Vegetable
In Filipino households, eggplant is as common as rice. Whether it’s tortang talong, pinakbet, or simply grilled and dipped in fish sauce, this humble veggie has earned its place on our tables. What’s interesting is that while many kids and some adults shy away from vegetables, frying eggplant brings out a slightly sweet and nutty flavor that wins over even the pickiest eaters.
In this dish, even those who swear off gulay end up asking for seconds. Maybe it’s the crispy edges. Maybe it’s the beefy broth. Maybe it’s the magic that happens when you mix them together. Whatever it is, beef strips with eggplant is the kind of meal that quietly turns into a staple in your home.
A Comfort Dish to Keep Coming Back To
It might not be the flashiest recipe out there, but this one carries a kind of quiet pride. The kind that says, “I came from a real kitchen.” The kind that reminds you of rainy afternoons, rice steaming on the side, and the clatter of plates being laid out for lunch. It’s not just food—it’s a memory, a moment, a story you get to taste.
If you’re looking for a new way to enjoy beef or want to ease someone into eating more vegetables, this is a great place to start. Simple to make, yet packed with flavor, beef strips with eggplant is proof that even the most everyday ingredients can come together into something truly special—just like family.
How to Cook Beef with Eggplant
Ingredients
- 1/4 kilo sirloin beef sliced thin and cut into strips
- 5 pcs large eggplants
- 1 small head garlic minced
- 1 pc medium onion chopped
- 6 pc medium tomatoes chopped
- 2 cups beef broth or 2 cups water and 1 beef cube or boullion
- Salt to taste
- freshly ground pepper
Instructions
How to cook beef with eggplant recipe:
- Sliced eggplants lengthwise and again crosswise about 1 and 1/2 inches long.
- Put in a bowl, and sprinkle with rock salt.
- Let stand for a few minutes and drain. Fry eggplants in hot oil till browned, do not overcook. Set aside.
- In a casserole, saute garlic, onion and tomatoes. Add the beef and the broth, simmer till beef is tender.
- Add the fried eggplants and season with salt and pepper.
Notes
Cooking Tips:
Salt the Eggplant Before Frying
Sprinkling rock salt on the sliced eggplant and letting it sit helps draw out excess moisture and bitterness. This step keeps the eggplant from absorbing too much oil and becoming soggy during frying. After resting, make sure to pat them dry before they hit the pan for a crispier finish.Slice Beef Thinly Against the Grain
For tender results, slice your beef into thin strips against the grain. This shortens the muscle fibers and helps the meat cook faster and more evenly. It’s especially useful if you’re using tougher cuts like sirloin or flank.Simmer Slowly for Deep Flavor
Don’t rush the simmering step—let the beef cook low and slow until it becomes tender. This allows the flavors of garlic, onion, and tomato to fully infuse the broth. Adding the fried eggplant only at the end preserves its texture and ensures the dish isn’t mushy.
