Stir-fried Red Curry Beef with Eggplant

I know stir-fries are almost a no-brainer for many people, but there are some recipes that do something unusual and make you appreciate stir-fries anew. This one has eggplant, which I've never tried to make with beef, and I thought it was really good.

Stir-fried Red Curry Beef with Eggplant
Serves 4

Ingredients:

2 tbsp soy sauce
2 tbsp + 1 tsp light brown sugar
12 oz. flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch thick slices
1 tbsp fresh lime juice (from 1 lime)
1/2 cup low sodium chicken broth
3 tbsp coconut milk
1 tbsp fish sauce
1 tsp cornstarch
3 medium cloves garlic, minced (about 1 tbsp)
1 1/2 tsp red curry paste
2 tbsp vegetable oil
1 medium eggplant (about 1 lb.) peeled and cut into 3/4-inch cubes (about 6 cups)
2 cups packed fresh basil leaves
lime wedges for serving


Directions:

1. Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons sugar, lime juice, chicken broth, coconut milk, fish sauce, and cornstarch in medium bowl. Combine garlic, curry paste, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer spongy, 5 to 7 minutes. Push eggplant to sides of skillet to clear center; add garlic-curry mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-curry mixture with eggplant. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet along with basil leaves; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve, passing lime wedges separately if using.