Beef and Eggplant Sticky Rice Bowls

Name: Beef and Eggplant Sticky Rice Bowls
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 2 cups (430 g) Calrose rice (sushi rice), rinsed and drained; 2 1/2 cups (625 ml) water; 1/2 tsp salt; 1 lb (450 g) Chinese eggplant (about 2 long eggplants), diced; 2 tbsp (30 ml) olive oil; 3 tbsp (45 ml) soy sauce; 3 tbsp (45 ml) hoisin sauce; 3 tbsp (45 ml) lime juice; 2 tbsp (30 ml) water; 1 tbsp (15 ml) fish sauce; 1 tbsp cornstarch; 1 lb (450 g) medium ground beef; 1 tbsp (15 ml) olive oil; 2 tbsp fresh chopped ginger; 2 cloves garlic, chopped; 1 bird’s eye chili pepper, seeded and chopped; 2 cups (150 g) bean sprouts; 4 green onions, thinly sliced; 1 cup (30 g) cilantro leaves; 1 lime, quartered

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Preparation 30 MIN

Cooking 50 MIN
Servings 4

Bibimbap, the Korean rice dish traditionally served in a hot stone bowl, inspired this happy equilibrium of contrasting flavours. The secret to the recipe’s success? Tender eggplant and grilled sweet-and-spicy beef, built atop a base of sticky rice and piled high with bean sprouts, cilantro and lime for a bright, fresh kick.

Ingredients
Preparation

Ingredients

Sticky Rice

2 cups (430 g) Calrose rice (sushi rice), rinsed and drained
2 1/2 cups (625 ml) water
1/2 tsp salt

Eggplant

1 lb (450 g) Chinese eggplant (about 2 long eggplants), diced
2 tbsp (30 ml) olive oil

Beef

3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) hoisin sauce
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) water
1 tbsp (15 ml) fish sauce
1 tbsp cornstarch
1 lb (450 g) medium ground beef
1 tbsp (15 ml) olive oil
2 tbsp fresh chopped ginger
2 cloves garlic, chopped
1 bird’s eye chili pepper, seeded and chopped

Garnish

2 cups (150 g) bean sprouts
4 green onions, thinly sliced
1 cup (30 g) cilantro leaves
1 lime, quartered

Preparation

Sticky Rice

In a saucepan, bring the rice, water and salt to a boil. Stir, cover and cook over low heat for 25 minutes or until the liquid is completely absorbed. Let rest, covered, for 5 minutes.

Eggplant

In a large non-stick skillet over medium-high heat, cook half of the eggplant at a time in 1 tbsp (15 ml) of the oil for 10 minutes or until browned. Season with salt and pepper. Set aside on a plate and keep warm.

Beef

In a bowl, combine the soy sauce, hoisin sauce, lime juice, water, fish sauce and cornstarch. Set aside.
In the same skillet used for the eggplant, over high heat, cook the meat in the oil until golden brown, breaking it up with a wooden spoon. Add the soy sauce mixture, ginger, garlic and chili pepper. Bring to a boil. Cook for 1 minute or until the meat is coated with the sauce.
Serve the rice, eggplant and beef together in bowls. Top with the bean sprouts, green onions, cilantro and lime wedges.