Ready in just a flash of the pan, this fragrant and fiery stir-fry with silky eggplant, tender beef and fluffy rice is a textural treat. It's deliciously moreish as it is, but you could also add any vegetables from the fridge you need to use up. Just be sure to cook them in batches.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
While the rice is cooking, finely chop garlic. Cut eggplant into 3cm pieces. Peel and finely grate ginger.
Heat vegetable oil in a large frypan or wok over medium-high heat. Add eggplant and cook, stirring, for 7–8 minutes or until golden brown and softened. Remove from pan and set aside. Wipe out pan.
Return pan to medium-high heat and add beef. Cook for 3 minutes or until golden brown. Return eggplant to pan with ginger and garlic and cook for a further 1 minute or until fragrant.
Place hoisin sauce, sambal oelek, sesame oil and 40ml (2 tablespoons) water in a bowl and mix to combine. Add to the pan and cook for 30 seconds or until reduced slightly and warmed through.
Pick Thai basil leaves from their stems and add to stir-fry. Divide rice between bowls and top with stir-fry.