• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place eggplant on lined oven tray, drizzle with olive oil, sprinkle over sweet soy seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. While eggplants are roasting,      
• Discard any liquid from beef strip packaging. In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, thinly slice radish. In a small bowl, 
combine the vinegar and a good pinch of sugar 
and salt.
• Add radish to pickling liquid. Add enough 
water to just cover the radish and set aside. 

• Roughly chop baby leaves.
• Slice cucumber into half-moons.
• Grate carrot.
• Finely chop garlic.

• Add garlic and the sesame oil to a large microwave-safe bowl. Microwave in 10 second bursts until sizzling. • Add the soy sauce, brown sugar and a splash of the pickling liquid and mix well.

• Add shredded cabbage mix to the garlic-soy dressing, along with baby leaves, carrot and cucumber tossing to combine.

• Drain pickled radish. • Divide cucumber slaw between bowls. • Top with pickled radish and sweet-soy eggplant and beef. • Garnish with crispy shallots. • Drizzle over sesame dressing to serve. Enjoy!