• 2lbs London Broil, cut into 1″ cubes
• 1-2 tablespoons olive oil, divided
• 3 cloves fresh garlic
• 1-2 stalks fresh lemongrass
• 4 peaches, cut in 1/2″ pieces
• 4 tomatoes, cut in 1/2″ pieces
• 1 eggplant, cut in 1″ cubes
• 2 tablespoons toasted sesame oil

Pat the cubes of meat dry. Heat olive oil in a large skillet. Add cubes of meat to brown, taking care not to crowd the pan, flipping to brown each side after 3-4 minutes. Remove meat from the pan and set aside.

Add olive oil to the pan (remove beef fat first if a lot has accumulated) and heat over medium heat. Add garlic and lemongrass and cook until fragrant and starting to turn color, 2-3 minutes. Add eggplant. Cook until eggplant is soft, then return meat to the pan. Continue cooking until the meat has almost reached your desired level of doneness, and then add sliced fresh peaches and tomatoes. Add toasted sesame oil to taste. Serve with brown rice.