Beef and Eggplant Sticky Rice Bowls | RICARDO

Ingredients

• 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