- 4 fillets beef tight
- 6 eggplant
- 2 branch coriander
- 1 tbsp sesame
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- ½ tsp lemon juice
- salt
- Heat a cooking grill and grill the eggplant until skin is crispy and inside soft. Let stand cool and peel the skin, cut it into 2-3 equal pieces. Sprinkle the salt, rice vinegar and lemon juice and let stand a side.
- Heat the oil in a frying pan, and cook the beef briefly. Cut the beef into bite-size piece and place to dish. Put the eggplant on top. Sprinkle the coriander and sesame and pour over the sesame oil.