Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of Wagyu beef sirloin into thin 0.5-inch strips and pat them dry with paper towels.

2. 2

   In a medium bowl, marinate the beef with 2 tablespoons of low-sodium soy sauce, 1 tablespoon of mirin, 1 teaspoon of harissa paste, 1 tablespoon of cornstarch, 1 tablespoon of minced fresh ginger, and 2 minced cloves of garlic; let it rest for 15 minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok over high heat and stir-fry 2 medium sliced Japanese eggplants and 150 grams of sliced Shiitake mushrooms for 5-7 minutes until tender and lightly browned, then remove them from the wok and set aside.

4. 4

   In a small bowl, whisk together the remaining 4 tablespoons of low-sodium soy sauce, 3 tablespoons of mirin, 2 tablespoons of white miso paste, 1 teaspoon of harissa paste, 1 tablespoon of cornstarch, 1 tablespoon of toasted sesame oil, and the remaining 1 tablespoon of minced fresh ginger and 2 minced cloves of garlic to create the glaze.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok and, when hot, add the marinated beef in a single layer, stir-frying for 2-3 minutes until browned and cooked through, then return the cooked eggplant and mushrooms to the wok.

6. 6

   Pour the prepared harissa-miso glaze over the beef and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and evenly coats all ingredients.

7. 7

   Garnish the wok-tossed dish with 3 sliced scallion stalks and 1 tablespoon of toasted sesame seeds before serving hot.