This dish was inspired from one of my favourite dishes from Rosa’s Thai place, one opposite work! You guys should know by now, aubergine is basically my favourite vegetable on the planet. I could eat it everyday and in this dish – it was heavenly. This lunch was so good, I had it 2 weeks in a row! It is also ridiculously quick and easy to make!
Ingredients – this serves 1 for a whole week
2 x White Onion, sliced
2 x Red onion, sliced
1 Chilli, finely sliced
6 Spring onions, sliced on the diagonal
2 x Aubergine, cubed
250g Chestnut mushrooms, sliced
350g Steak strips
4 tbsp sesame oil, plus extra for frying
3 tbsp dark soy sauce
2 tbsp honey
3 x Packet rice (use half per day)
Add the aubergine to a baking tray, drizzle with olive oil and season and pop in the oven (180 degrees celsius) for approx 30-40 minutes.
After about 10 minutes, get cracking on the rest.
In a wok, add some sesame oil and fry the onions (white, spring & red), with the chilli and the mushrooms until nice and soft. Set aside.
In the same pan, fry the steak strips for just a couple of minutes. Set aside.
In the same pan add the 4tbsp sesame oil, dark soy sauce and the honey. Bring this to a lovely bubble, stirring carefully so the honey doesn’t burn.
Add back the steak and vegetables and remove the aubergine from the oven and pop that in also. Stir so everything is coated and a little sticky.
Remove from the heat to cool and split into Tupperware’s!
Love, A x