Beef and Eggplant Sticky Rice Bowls

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