2 tbsp canola oil, divided
12 oz beef stir-fry strips
1 red pepper, cut into strips -1/4 lb cremini mushrooms, halved or quartered
2 cups cubed eggplant
2 tbsp Thai green curry paste
1 tbsp fish or soy sauce
1 can coconut milk
2 green onions, thinly sliced on angle
2 tbsp finely chopped cilantro
In large skillet or wok, heat half the oil on high. Stir-fry beef and pepper 3 min., or until meat is cooked through. Transfer beef and peppers to plate.
Add remaining oil to skillet. Stir-fry mushrooms and eggplant over medium-high heat, 3 to 5 min., or until eggplant starts to soften. Stir in curry paste and fish or soy sauce and cook 1 min. Add coconut milk. Reduce heat to medium. Cook 5 min., stirring occasionally, or until eggplant is tender.
Stir reserved beef and peppers into skillet mixture, along with green onions. Simmer just until heated through. Stir in cilantro to serve.
Serve over steamed jasmine rice or rice noodles, with lime wedges.