Wagyu Cabbage Bowl

Instructions

1. Crack the eggs into a bowl and set aside.
2. Slice the beef sukiyaki meat and burger meat into thin strips.
3. Dice the red onion, red pepper, and carrots. Shred the cabbage and slice the eggplant into thin rounds.
4. Mince the garlic.
5. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic, diced onion, red pepper, and sauté until they begin to soften, about 5 minutes.
6. Add the carrot, cabbage, and eggplant to the skillet. Season with salt, pepper, marjoram, paprika, and basil. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
7. Push the vegetables to the side of the skillet. Add the butter and allow it to melt. Add the beef strips and cook until they're browned and cooked through, about 8 minutes.
8. Pour the beaten eggs over the cooked vegetables and meat. Allow the eggs to cook without stirring, until they are set, about 2-3 minutes.
9. Gently stir to combine all the ingredients in the skillet. Serve the Wagyu Cabbage Bowl hot.