How to Cook Beef with Eggplant
Beef strips with eggplant is a savory Filipino dish where tender beef and golden-fried eggplant simmer together in a rich, garlicky tomato broth that’s both hearty and comforting.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef strips with eggplant, Filipino beef and eggplant recipe
Servings: 4 servings
Calories: 325kcal
Author: Manny
- 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
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.
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. 