About the Dish
After working out at the gym, I want to eat a lot of protein. But I’ve used up a lot of energy, so in that case I’ll have a meat salad. Zero guilt. Perfectly nutritious together with kale♪
Ingredients
- 200g Lamb thigh for steak
- 2 pieces Eggplant
- 1/2 pack Shimeji
- 2 King oyster mushroom
- 2-3 pieces of Kale
- 1/2 bunch Watercress
- 4tbsp Olive oil
- 2 cloves of Garlic
- 2tbsp Ponzu sauce
Directions
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1
Cut the lamb into 2 cm wide pieces and season with salt and pepper.
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2
Put olive oil and sliced garlic in a frying pan, and when it is colored, remove the garlic to a bowl.
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3
Bake the lamb. When both sides are browned, put them in the bowl of step 2 and cover with an aluminum lid.
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4
Bake eggplant, shimeji mushrooms, and king oyster mushrooms. Lightly salt the whole and add ponzu to finish.
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5
Add 4. to the bowl of 3, cover with an aluminum lid and steam for 5 minutes.
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6
Add kale and watercress, mix lightly and serve.