Beef and Eggplant Sticky Rice Bowls

Bibimbap, the Korean rice dish traditionally served in a hot stone bowl, inspired this happy equilibrium of contrasting flavours. The secret to the recipe’s success? Tender eggplant and grilled sweet-and-spicy beef, built atop a base of sticky rice and piled high with bean sprouts, cilantro and lime for a bright, fresh kick.

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% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

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.

Step 3

In a bowl, combine the soy sauce, hoisin sauce, lime juice, water, fish sauce and cornstarch. Set aside.

Step 4

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.

Step 5

Serve the rice, eggplant and beef together in bowls. Top with the bean sprouts, green onions, cilantro and lime wedges.

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