Beef and Eggplant Sticky Rice Bowls
30 MIN
50 MIN

Beef and Eggplant Sticky Rice Bowls


    Sticky Rice

  • 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


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.