Easy recipe Chilli Beef With Coconut Rice Recipe

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two cups (four hundredg) SunRice Jasmine Fragrant Rice four hundredml can coconut (Recipes by ingridients coconut) cream (Recipes by ingridients cream) one quarter cup (about sixtyml) vegetable oil four baby eggplant, halved lengthways about five hundredg beef sirloin, thinly sliced across the grain one onion, halved, thinly sliced two cloves garlic, peeled, sliced lengthways one tomato, finely chopped two teaspoons sambal oeleck, or to taste about fivecm piece ginger, peeled, bruised, chopped one/two bunch Thai basil, leaves pickedStep one Rinse rice under running water until water runs clear. Place in a heavy-based saucepan. Add coconut (Recipes by ingridients coconut), cream (Recipes by ingridients cream) one hundredml water and a pinch of salt. Stir then bring to the boil over medium heat. Cover, reduce heat to low and cook for ten minutes or until rice absorbs liquid. Remove from heat and stand, covered, for ten minutes. Step two Heat one tablespoon oil in a wok over medium-high heat. Chilli Beef With Coconut Rice Recipe. Add eggplant then cover and cook, stirring occasionally, for about six minutes or until golden and tender. Transfer to a bowl. Heat wok over high heat. Add two teaspoons oil and half the beef. Stir-fry for two minutes or until just tender then transfer to a bowl. Repeat with two teaspoons oil and remaining beef. Step three Heat remaining oil in wok over medium-high heat. Chilli Beef With Coconut Rice Recipe. Add onion and garlic. Stir-fry for three minutes. Add tomato, sambal oeleck and ginger. Cook for about five minutes. Add one/two cup water and simmer for two-three minutes or until sauce thickens. Drain beef then return to wok with eggplant to warm. Serve rice and beef sprinkled with Thai basil.