Crispy Sweet Soy Eggplant, Beef & Veggie Stir Fry

• Place eggplant on a lined oven tray, sprinkle over sweet soy seasoning, season with salt and pepper and a drizzle of olive oil. • Roast until tender, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with the butter with a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Before cooking veggies, heat pan with a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and continue with step.

-----------------------CCM TEXT------------------ • While the rice is cooking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, baby broccoli and onion until tender, 6-7 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

Once the sauce has slightly reduced, return beef strips to pan and toss until coated. Season with pepper.

----------------------------------CCM TEXT------------------------------ • Add remaining garlic and cook until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer until slightly reduced, 1-2 minutes. Return beef strips to pan and toss until coated. Season with pepper.