Spicy Caribbean Beef with Stir-Fried Bok Choy and Grilled Eggplant Slices

Step 1: Prepare the rice

Bring the white rice and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

• 1 cup long-grain white rice
• 2 cups water

Step 2: Marinate the beef

In a large bowl, combine the beef cubes, grated ginger, minced garlic, cumin, coriander, smoked paprika, and red pepper flakes. Toss to coat the beef evenly.

• 2 pounds beef sirloin (cut into 1-inch cubes)
• 2 tablespoons grated ginger
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon red pepper flakes

Step 3: Stir-fry the bok choy

Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped bok choy and stir-fry for 3-5 minutes until tender-crisp. Transfer to a plate.

• 1 tablespoon vegetable oil
• 1 pound bok choy (chopped into 2-inch pieces)

Step 4: Grill the eggplant

Brush the eggplant slices with the remaining 1 tablespoon of vegetable oil. Grill the slices over medium-high heat for 3-4 minutes per side until tender and charred.

• 1 large eggplant (sliced into 1/2-inch rounds)
• 1 tablespoon vegetable oil

Step 5: Cook the beef

Heat the remaining 1 tablespoon of vegetable oil in the skillet or wok over high heat. Add the marinated beef and stir-fry for 3-5 minutes until cooked through.

• 1 tablespoon vegetable oil
• Marinated beef from step 2

Step 6: Finish the dish

Add the sliced red bell pepper, soy sauce, rice vinegar, and brown sugar to the skillet with the cooked beef. Stir to combine. In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Pour the cornstarch mixture into the skillet and bring to a simmer, cooking for 1-2 minutes until the sauce thickens.

Serve the spicy Caribbean beef over the cooked white rice, topped with the stir-fried bok choy and grilled eggplant slices. Garnish with the sliced scallions.

• 1 red bell pepper (thinly sliced)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 scallions (thinly sliced)