Ingredients

• 1/4 cup rice wine vinegar
• 2 tablespoons sesame oil
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1 long red chilli, finely chopped
• 3 garlic cloves, crushed
• 2 (300g each) eggplants
• 400g beef rump steak, trimmed
• 1 eschalot, thinly sliced
• 100g dried rice stick noodles
• 1 bunch bok choy, trimmed, halved lengthways
• Rice bran oil spray
• 1/2 teaspoon sesame seeds, toasted
• Fresh coriander leaves
• Long red chilli, sliced, extra, to serve

Method

• Step 1 Combine vinegar, sesame oil, sugar, soy sauce, chilli and garlic in a small bowl.
• Step 2 Cut each eggplant into 8 wedges. Put in a large snap-lock bag. Add 1/4 cup vinegar mixture. Seal bag. Rub to coat eggplant. Put steak in a separate snap-lock bag. Add 1/4 cup of remaining vinegar mixture. Refrigerate eggplant and steak for 1 hour, if time permits. Add eschalot to remaining vinegar mixture for dressing. Set aside.
• Step 3 Cook noodles in a saucepan of boiling water for 5 minutes or until tender. Drain. Cover to keep warm.
• Step 4 Preheat a chargrill pan over medium-high heat. Lightly spray bok choy with oil. Place on pan, cut-side down. Cook for 1 to 2 minutes each side or until lightly charred. Transfer to a plate. Cover to keep warm.
• Step 5 Remove steak from marinade. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
• Step 6 Meanwhile, remove eggplant from marinade. Cook for 2 to 3 minutes each side or until tender.
• Step 7 Thinly slice steak. Arrange noodles, bok choy, steak and eggplant on a platter. Drizzle with dressing. Top with sesame seeds, coriander and extra chilli. Serve.