Caramelised Beef & Eggplant Stir-Fry

How to make it

1. Rinse the jasmine rice under cold water until the water runs clear. Add to a saucepan with 600ml cold water and a pinch of salt. Bring to the boil, then reduce to a low simmer. Cover and cook for 12 minutes, or until tender. Remove from the heat and rest, covered, for 5 minutes. Fluff with a fork before serving.
2. Heat a film of oil in a large frying pan or wok over medium-high heat. Add the eggplant and a pinch of salt, then cook for 8–10 minutes, turning often, until browned and softened. Add the broccoli to the pan half way through and cook until tender. Remove vegetables from the pan and set aside.
   

    
3. Add another film of oil to the same pan, then add the beef mince. Cook for 5–6 minutes, breaking it up as it browns. Add the garlic, ginger, chilli , and spring onions. Cook for 2 minutes until fragrant.
4. Return the eggplant to the pan. Add the soy sauce, oyster sauce and brown sugar. Stir-fry for 2–3 minutes until glossy and caramelised. Squeeze over half the lime and toss well. Season to taste with salt and pepper.
5. Spoon the rice into bowls and top with the caramelised beef and vegetables. Scatter over the coriander, basil and crispy shallots. Serve with the remaining lime wedges on the side.