- 2 cups (400g) jasmine rice
- 400ml can coconut cream
- 1/4 cup (60ml) vegetable oil
- 4 baby eggplant, halved lengthways
- 500g beef sirloin, thinly sliced across the grain
- 1 onion, halved, thinly sliced
- 2 cloves garlic, peeled, sliced lengthways
- 1 tomato, finely chopped
- 2 teaspoons sambal oeleck, or to taste
- 5cm piece ginger, peeled, bruised, chopped
- 1/2 bunch Thai basil, leaves picked
- Step 1Rinse rice under running water until water runs clear. Place in a heavy-based saucepan. Add coconut cream, 100ml water and a pinch of salt. Stir then bring to the boil over medium heat. Cover, reduce heat to low and cook for 10 minutes or until rice absorbs liquid. Remove from heat and stand, covered, for 10 minutes.
- Step 2Heat 1 tablespoon oil in a wok over medium-high heat. Add eggplant then cover and cook, stirring occasionally, for 6 minutes or until golden and tender. Transfer to a bowl. Heat wok over high heat. Add 2 teaspoons oil and half the beef. Stir-fry for 2 minutes or until just tender then transfer to a bowl. Repeat with 2 teaspoons oil and remaining beef.
- Step 3Heat remaining oil in wok over medium-high heat. Add onion and garlic. Stir-fry for 3 minutes. Add tomato, sambal oeleck and ginger. Cook for 5 minutes. Add 1/2 cup water and simmer for 2-3 minutes or until sauce thickens. Drain beef then return to wok with eggplant to warm. Serve rice and beef sprinkled with Thai basil
- Low carb
- Low sodium
- Low sugar
Storage tip: Wrap the Thai basil in damp paper towels and store in a zip-lock bag or airtight container in the fridge. This is a good way to store all kinds of herbs – they’ll stay fresh for much longer.
- Author: Michelle Noerianto
- Image credit: Andrew Lehmann
- Publication: Notebook: