We present the beloved combo of beef and basil here, but we're adding eggplant to the pan to give that caramelised and creamy oomph you didn't know your stir-fry needed. And remember, stick to the golden rule of stir-frying and keep it hot, quick and uncrowded to sizzle, not stew.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Peel and finely chop garlic. Cut eggplant into 3cm pieces. Peel and finely grate ginger.
Heat vegetable oil in a frypan or wok over medium-high heat. Add eggplant and cook, stirring, for 7–8 minutes or until golden brown and softened. Remove from pan and set aside. Wipe out pan.
Return pan to medium-high heat. Add beef and cook for 3 minutes or until golden brown. Return eggplant to pan with ginger and garlic and cook for a further 1 minute or until fragrant.
Place hoisin sauce, sambal oelek, sesame oil and 40ml (2 tablespoons) water in a bowl and mix to combine. Add to the pan and cook for 30 seconds or until reduced slightly and warmed through.
Pick Thai basil leaves from their stems and add to stir-fry. Divide rice between bowls and top with stir-fry to serve.