This tasty and easy stir fry is on the table in 25 minutes! Perfect served with steamed broccolini or cauliflower rice.
Peel the eggplant and slice into fine matchstick noodles. Slice the steak in thin slivers.
In a small bowl, whisk together the sauce ingredients.
In a large wok or frying pan, heat the olive oil over medium heat and add the eggplant noodles. Saute for 5 - 6 minutes until softened and golden. Add the garlic and saute for a further 30 seconds. Set aside in a bowl.
Meanwhile, steam the broccolini in the microwave until it is to your liking - for me this is about 3 minutes.
In the same pan, turn the heat to high. Add the sliced steak and cook for 1 - 2 minutes until just seared, turning constantly.
Add the sauce and eggplant back to the frying pan and toss to coat for a further 2 - 3 minutes until the steak is cooked to your liking.
Serve with steamed broccolini and top with a scattering of sesame seeds and a drizzle of sesame oil.