Beef Stir-Fry With Coriander Mayo
6 baby eggplant (aubergines), halved lengthwise
3 cloves garlic, crushed
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
2 tablespoons vegetable oil
500 g rump steak, trimmed of all visible fat, cut into thin
1 yellow pepper or red pepper, sliced
4 tablespoons chopped sun-dried tomatoes
1 egg yolk
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
155 mL olive oil 3 tablespoons finely chopped fresh coriander
freshly ground black pepper
1 Preheat oven to 180 C (Gas mark 4).
2 To make mayonnaise, place egg yolk, lemon juice
and mustard in food processor or blender and process to combine.
3 With machine running, gradually add oil and process
until thick. Transfer mayonnaise in a bowl. Stir in coriander
and black pepper to taste. Cover and chill until required.
4 Place eggplant into a colander. Sprinkle with salt
and drain for 30 minutes. Rinse under running water and dry
on absorbent kitchen paper.
5 Combine garlic, thyme and olive oil. Brush cut surfaces
of eggplant with oil mixture. Place on a baking tray. Bake
for 20 minutes or until tender.
6 Heat vegetable oil in a wok over a high heat. Add
beef. Stir-fry for 4 minutes or until brown. Add yellow pepper,
sun-dried tomatoes and eggplant. Stir-fry for 3 minutes or
until pepper is tender.
7 Season to taste with black pepper. Serve with mayonnaise
Tip: To make a complete meal, try serving with boiled
rice or even pasta or cous-cous.