Stir-fried eggplant and beef ribs with garlic ponzu sauce

 

Ingredients:

2 eggplants

150g thinly sliced ​​beef short ribs

1 tablespoon olive oil

[A] 2 tablespoons ponzu soy sauce

[A] 1 teaspoon grated garlic

10g butter

Black pepper to taste

Instructions:

① Remove the stems from the eggplants and slice them into 1cm thick rounds. Cut the beef short ribs into bite-sized pieces.

② Heat the olive oil in a frying pan over medium heat. Add the beef short ribs and stir-fry until cooked through. Once cooked, add the eggplant slices from step ① and stir-fry until softened.

③ Add [A] to the pan and stir-fry. Finally, add the butter and black pepper and mix well.  Done!

You can also enjoy it with shredded perilla leaves as a garnish!