Miso Beef and Eggplant Stir Fry

A delightfully minimalist dish that demands so little of your time whilst dosing you up on iron, zinc and magnesium to get you feeling your best! Delicious and presentable, the eggplant, kale and thin strips of beef soak up a load of flavour.

This would go with noodles, rice or most other carbs you have knocking about your pantry so feel free to use what you have available if you have not hit your carb goals for the day.

Ingredients:

• 400g beef strips (or slice your own cut of rump/sirloin
• 4 massive leaves of kale
• one medium eggplant
• The sauce:
• 2 tbsp soy sauce
• 1 tbsp miso
• 1 tsp oyster sauce (if you have it)
• 2 chopped cloves of garlic
• juice of 1 lemon
• 1 tsp coconut sugar (maple syrup or honey will do so nicely)
• sprinkle of salt

Method:

1. Slice your eggplant into wedges, so into thirds first and then those thirds into quarters. Sprinkle with salt and leave aside to sweat. After 5-10 minutes, pat away the moisture with a paper towel.
2. Drizzle the eggplant with the olive oil and add to a pan on a low heat.
3. While the eggplant is cooking slowly, chop the garlic and add the remaining sauce ingredients to a small jar with a tbsp of hot water. Shake said jar until all has blended together. Chop kale into manageable (not a mess getting it from fork to face) pieces.
4. Once soft, remove eggplant from pan and set aside, turn the heat up and add beef strips to your (preferably non-stick, non-toxic pan or add a little extra olive oil). The strips won’t take more than four minutes, so pour sauce in after 2 minutes, aim for an even coating and then add the eggplant and kale in. Turn heat to medium and toss/stir for another 2 minutes.