Teriyaki Beef & Eggplant Bowl
Ingredients
- 1/3 cup teriyaki marinade
- 1 large carrot, cut into matchsticks
- 1 large eggplant, cut into 2.5cm pieces
- 2 spring onions, thinly sliced diagonally
- 4 radishes, thinly sliced
- 300g broccoli, cut into florets
- 2 tsp sesame seeds, toasted
- 500g beef rump steak, fat trimmed, thinly sliced
- 1/4 cup vegetable oil
- 500g brown basmati & quinoa
Method
- Heat oil in a large frying pan over medium heat. Cook eggplant for 5 minutes, turning often, or until golden and tender. Add 1 tbs marinade to pan and stir well to coat eggplant. Transfer to a bowl.
- Combine beef and remaining marinade in a bowl. Reheat same pan over high heat. Cook beef, stirring, for 2-3 minutes or until browned.
- Meanwhile, steam broccoli until just tender. Heat rice and quinoa according to packet directions.
- Divide rice among bowls. Top with broccoli, eggplant, beef, radish, carrot, onion and sesame seeds. Serve.
