Thai Beef with Coconut Rice

Steps

1. Combine all coconut rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, pat beef dry with paper towels. Place in a small bowl with first measure of Thai dressing and set aside to marinate at room temperature for at least 5 minutes.
3. While beef marinates, prepare veggies. Cut broccoli into small florets; dice eggplant 1cm; finely chop garlic. Set all aside.
4. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Remove beef from marinade and cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 3-5 minutes. Slice very thinly against the grain.
5. Wipe beef pan clean with a paper towel, add a drizzle of oil an return to same heat. Add broccoli, eggplant, garlic and chilli flakes (if using) and stir-fry for 3-4 minutes, until eggplant is starting to brown. Remove pan from heat and add remaining Thai dressing. Gently toss through sliced beef and mung bean sprouts.
6. spoon ¾ cup cooked coconut rice into a bowl. Top with Thai beef and veggies and sprinkle with crispy shallots.