Beef and vegetable stir-fry

ingredients

• 6 baby eggplant, halved lengthwise
• sea salt
• 3 cloves garlic, crushed
• 1 tablespoon chopped fresh thyme
• 2 tablespoon olive oil
• 2 teaspoons vegetable oil 500 g/1 lb rump steak, trimmed of all visible fat, cut into thin strips
• 1 yellow or red pepper, sliced
• 4 tablespoons chopped sun-dried tomatoes

coriander mayonnaise

• 1 egg yolk
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• 155 ml/5 fl oz olive oil
• 3 tablespoon finely chopped coriander
• freshly ground black pepper

method

• To make mayonnaise, place egg yolk, lemon juice and mustard in food processor or blender and process to combine. With machine running, gradually add oil and process until thick. Place mayonnaise in a bowl, stir in coriander and black pepper to taste. Cover and refrigerate until required.
• Place eggplant into colander, sprinkle with salt and drain for 30 minutes. Rinse under running water and dry on absorbent kitchen paper.
• Combine garlic, thyme and olive oil. Brush eggplant with oil mixture, place on a baking tray and bake at 180°C/350°F/Gas 4 for 20 minutes or until tender.
• Heat vegetable oil in a wok over a high heat, add beef and stir-fry for 4 minutes or until brown. Add yellow or red pepper. sun dried tomatoes and eggplant and stir-fry for 3 minutes or until pepper is tender. Season to taste with black pepper. Serve with mayonnaise.

tip from the chef

All this tasty dish needs to make a complete meal is boiled rice or pasta of your choice.