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–+ servings

Black Pepper Beef Rice Plate

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Indulge in this vibrant Black Pepper Beef Rice Plate, a delightful fusion of tender beef served over a bed of fluffy rice, complemented by refreshing lettuce and earthy eggplant for added crunch and color. Finished with a sprinkle of fresh cilantro and a dollop of creamy yogurt, this dish is sure to impress! Feel free to customize your plate with additional veggies or your favorite spices!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Gluten-Free
Cuisine: Global
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g beef sirloin, thinly sliced
  • 300 g jasmine rice
  • 1 medium eggplant (about 250 g), diced
  • 100 g lettuce, shredded
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp black pepper
  • 2 tbsp soy sauce (gluten-free)
  • 1 tbsp oyster sauce (gluten-free)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • Fresh cilantro, chopped (for garnish) optional
  • Yogurt (for serving) optional

Equipment

  • Large skillet
  • Pot for cooking rice
  • Chef's knife
  • Heatproof mixing bowl
  • Rubber spatula or wooden spoon
  • Grater for garlic

Method
 

  1. Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice with 600 ml of water and a teaspoon of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until tender, then fluff with a fork and allow to rest, covered, for 5 minutes.
  2. While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant and slightly softened.
  3. Add the beef slices to the skillet and season with black pepper and salt. Cook for about 5-7 minutes until the beef is browned and cooked through. Add soy sauce and oyster sauce, stirring to combine and cook for an additional 2 minutes.
  4. In the same skillet, push the beef to one side and add the diced eggplant. Cook for about 4-5 minutes until softened and slightly caramelized. Stir everything together to combine.
  5. Assemble the rice plate by placing a generous serving of rice on each plate. Top with the beef and eggplant mixture, and then add the shredded lettuce.
  6. Finish with chopped cilantro and a spoonful of yogurt on the side. Serve immediately and enjoy!

Nutrition

Calories: 540kcalCarbohydrates: 68gProtein: 30gFat: 18gSodium: 750mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 350IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

If you want to switch things up, you can easily substitute the beef with chicken or tofu for a vegetarian version.
Feel free to add bell peppers or snap peas to the stir-fry for extra color and nutrients.
This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave. Enjoy your cooking adventure!

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