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Beef and eggplant in lettuce cups

  • Time to make: 35 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 1 ¼ cups brown or black rice
  • 2 tablespoons sesame oil
  • 2 spring onions, finely chopped
  • 5cm piece ginger, finely chopped
  • 1 clove garlic, diced
  • 400g beef mince
  • 2 cups broccoli, cut in small florets
  • 1 red capsicum, diced
  • 2 medium eggplants, diced in 2cm pieces
  • 2 tablespoons reduced-salt soy sauce
  • 1 teaspoon castor sugar
  • 1 teaspoon chilli flakes (or more, to taste)
  • 4 cups (about 16 leaves) baby cos lettuce leaves
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook rice according to packet instructions.

    2 Heat a large pan over a high heat. Add 1 tablespoon of sesame oil. Cook spring onions, ginger and garlic for 1 minute, stirring, then add mince. Cook, stirring, for 3 minutes. Remove from pan and set aside.

    3 Add broccoli, capsicum and eggplant to pan. Cook, stirring occasionally, for about 10 minutes, until eggplant is soft.

    4 Add mince back to pan and stir to mix. Combine soy sauce and sugar with ¼ cup water. Add to pan with chilli flakes and mix well. Remove from heat.

    5 Serve mince and eggplant mix with lettuce cups and rice on the side. Garnish with fresh chilli slices and shredded kaffir lime leaves, if preferred.

    Variations

    Make it gluten free: Check soy sauce is gluten free.

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