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Negimaki beef rolls with eggplant
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Japanese-inspired beef stir-fry with eggplant and bok choy - a quick and delicious meal ready in under 30 minutes!
Ingredients:
- 250ml (1 cup) water
- 1 x 14g portion concentrated beef stock (MasterFoods brand)
- 80ml (1/3 cup) sweet soy sauce (Heinz brand)
- 4 green shallots, ends trimmed, quartered crossways
- 1 carrot, cut into 5mm-thick batons
- 4 (about 150g each) beef schnitzels
- 4 (about 320g) baby eggplants, halved lengthways
- 1 bunch bok choy, ends trimmed, washed, leaves separated
- 1 bunch choy sum, ends trimmed, washed, leaves separated
Instructions:
- In a frying pan over high heat, mix water, stock, and 2 tablespoons of soy sauce. Bring to a boil and simmer for 2 minutes. Remove from heat and set aside.
- Divide shallots and carrot into four portions. Lay a portion on one end of each schnitzel and roll up to seal the filling inside. Arrange beef rolls with the seam-side down in the simmering stock. Cook over medium heat for about 6 minutes, flipping once, until fully cooked. Transfer the rolls to a plate and keep them warm by covering with foil. Place eggplant halves gently in the fragrant stock, cut-side down, and cook for 4-5 minutes until they are perfectly tender.
- Steam bok choy and choy sum over simmering water until just wilted, about 2-3 minutes.
- Slice the beef rolls into quarters. Arrange the eggplant, bok choy, and choy sum on plates. Top with the sliced beef rolls and finish off by drizzling with the remaining soy sauce.