Garlic Beef And Eggplant With Oyster Sauce

• 1 pound lean round steak, thinly sliced
• 8 cloves garlic, sliced
• 1 tablespoon sesame seed oil
• 3 Japanese eggplants, sliced
• 1/2 onion, peeled and sliced
• 2 tomatoes, sliced
• 1 green bell pepper, sliced
• 1/2 cup ShaoXing yellow wine
• 1/2 cup soy sauce
• 1/2 cup oyster sauce
• 1/2 cup COLD water
• 1 package beef bouillon
• 2 tablespoons cornstarch
• 2 level TBSP garlic powder
• 1 teaspoon red pepper flakes

1. First sliced all your vegetables: onion, eggplants, tomatoes, bell pepper and set aside. Heat the sesame seed oil in a wide saucepan or wok, and toss in the thinly sliced beef and the sliced garlic. Stir-fry the meat and garlic until the beef is tender, over medium heat--keep it moving in the pan and watch that the garlic turns light golden.
2. Into a small mixing bowl pour the wine, soy sauce, oyster sauce, cold water and stir well, then add the garlic powder, red pepper flakes and corn starch and whisk until well blended. Set aside.
3. When the meat is very nearly done, toss the sliced vegetables into the wok or saucepan, and stir together with the meat, then whisk the sauce again (sometimes the cornstarch settles in the bottom) and pour over everything in the pan. Toss the ingredients gently to coat them in the sauce and cook over medium heat until the eggplant softens, about 15 minutes. Do not overcook this dish! The tomatoes, green peppers and eggplant give it a beautiful color, but only if they are not cooked to death! Serve with steamed rice and garnish with cilantro if desired.

lean round steak, garlic, sesame seed oil, eggplants, onion, tomatoes, green bell pepper, yellow wine, soy sauce, oyster sauce, cold water, beef bouillon, cornstarch, garlic, red pepper

Taken from food52.com/recipes/23767-garlic-beef-and-eggplant-with-oyster-sauce (may not work)