Ingredients
Equipment
Method
- Start by cooking the jasmine rice. Rinse 300 g of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 600 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes.
- While the rice is cooking, heat a frying pan over medium-high heat. Add 60 ml of vegetable oil and add the minced garlic. Sauté for 1 minute until fragrant.
- Add the sliced beef to the frying pan. Stir-fry for about 5-7 minutes until browned and nearly cooked through.
- Sprinkle the black pepper, soy sauce, and oyster sauce over the beef. Cook for an additional 2-3 minutes, ensuring the beef is well-coated and fully cooked.
- In the same frying pan, add the diced eggplant and cook for about 5-6 minutes, stirring occasionally, until softened.
- Assemble the rice plate by serving a generous portion of rice, topped with the black pepper beef and eggplant. Add the shredded lettuce and sprinkle with chopped cilantro.
- Serve each plate with a spoonful of yogurt on the side, with optional chili slices and lemon wedges as garnish.
Nutrition
Notes
For a lighter version, try using chicken breast or tofu instead of beef.
Feel free to mix in seasonal veggies like bell peppers or zucchini for more color and nutrition.
This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of water if needed to restore moisture. Enjoy the cultivation of flavors in your kitchen!
Feel free to mix in seasonal veggies like bell peppers or zucchini for more color and nutrition.
This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding a splash of water if needed to restore moisture. Enjoy the cultivation of flavors in your kitchen!