Introduction
This high-protein beef and eggplant stir-fry is a savory, satisfying meal packed with tender beef, soft eggplant, and bold flavors. It’s a perfect carb-free dish for dinner or meal prep.
Ingredients
- 1 lb (450g) ground beef
- 2 medium eggplants, diced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce (or coconut aminos for keto-friendly)
- 1 tsp sesame oil
- ½ tsp ground ginger
- 1 tsp chili flakes (optional)
- 2 green onions, sliced
Instructions
Prepare the eggplant: Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened. Remove from skillet and set aside.
Cook the beef: In the same skillet, heat 1 tbsp olive oil and add ground beef. Break it apart with a spatula and cook until browned, about 5-6 minutes.
Add seasoning: Stir in garlic, soy sauce, sesame oil, ground ginger, and chili flakes. Cook for 2-3 minutes to let the flavors combine.
Combine: Return the cooked eggplant to the skillet and toss with the beef. Cook for an additional 2-3 minutes.
Garnish and serve: Top with sliced green onions and serve immediately.
Nutritional Information (Per Serving)
Calories: 290
Protein: 24g
Fat: 18g
Carbs: 5g
Fiber: 3g
Tips
- For extra flavor, marinate the ground beef in soy sauce and sesame oil for 15 minutes before cooking.
- Add a splash of chicken or beef broth if the mixture seems too dry.
Notes
- Substitute eggplant with zucchini or bell peppers for variety.
- Store leftovers in the fridge for up to 3 days or freeze for later use.
Let me know when you’d like the next recipe!