Thai-Style Beef with Rice

Ingredients

• beef tenderloin3.25 oz (92 g)
• eggplant1.59 oz (45 g)
• yellow onion0.71 oz (20 g)
• carrots0.49 oz (14 g)
• sweet bell pepper1.09 oz (31 g)
• Thai oyster sauce0.71 oz (20 g)
• garlic0.08 oz (2.2 g)
• fresh parsley0.08 oz (2.2 g)
• toasted sesame oil0.26 oz (7.5 g)
• refined sunflower oil0.26 oz (7.5 g)
• sesame seeds0.08 oz (2.2 g)
• green onion tops0.08 oz (2.2 g)
• fresh chile pepper0.13 oz (3.8 g)
• cucumber0.49 oz (14 g)
• long-grain riceRice2.54 oz (72 g)
• unsalted butterRice0.26 oz (7.5 g)

Directions

1. Add the rice to boiling salted water, cook until tender, and finish with butter.
2. Cut the beef, carrot, onions, bell pepper, eggplant, and cucumber into thin strips.
3. Finely chop the herbs, garlic, and green onions.
4. Slice the chile into thin rings.
5. Stir-fry the beef, carrot, onions, and eggplant over high heat for 3–5 minutes. Add the bell pepper, chile, herbs, and garlic.
6. Remove from the heat and toss to combine.
7. Mound the cooked rice in the center of the plate and arrange the beef and vegetables around it.
8. Top the beef with the thinly sliced cucumber.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.