Beef and Eggplant Sticky Rice Bowls
Beef and Eggplant Sticky Rice Bowls
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Beef and Eggplant Sticky Rice Bowls

30 MIN
50 MIN


Sticky Rice





Sticky Rice

  1. 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.


  1. 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.


  1. In a bowl, combine the soy sauce, hoisin sauce, lime juice, water, fish sauce and cornstarch. Set aside.
  2. 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.
  3. Serve the rice, eggplant and beef together in bowls. Top with the bean sprouts, green onions, cilantro and lime wedges.


Top each bowl with a fried egg for a bibimbap-like twist.


  1. Ricardo Cuisine: There is salt in the soy sauce, the hoisin sauce (my most recent brand has a whopping 45% sodium level), and the fish sauce in addition to the salt added to the rice.

  2. The idea is fantastic. I love love love eggplant so I will try to rework it for myself but the recipe as is... not so much. Way too salty. Perhaps Tbsp and tsp got mixed up? Please check the measures for the sauce.

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