Step 1

In a bowl combine beef slices with soy sauce, sugar, rice wine and 1/2 tsp sesame oil. Toss well and set aside to marinade.

Step 2

Cut eggplants into 4 sections lengthwise. Cut each section into 4-8 wedges depends on the thickness. Put them in a steamer and steam for 5-7 minutes until soft and tender.

Step 3

Place hot eggplants in a large mixing bowl and add the green onion and chilies on top. Set aside.

Step 4

Heat skillet over medium-high until very hot. Add the beef and toss to cook them until brown, about 1-2 minutes. Do not overcook the beef. Add the beef into the mixing bowl with eggplants and green onions. The heat from the beef will wilt the green onions.

Step 5

Add the 1 tsp sesame oil, Korean soy sauce, pepper, sesame seeds, and shrimp powder (optional but adds very nice flavor) to the mixture. Using your hand, toss them together while gently massaging them around. This will help to soak the seasoning into the ingredients.

Step 6

Serve warm with rice and kimchee on the side. You are good to go!